i just slop some things in
if it's from a roast then get rid of most of the fat, deglaze the pan with something winey or vinegary, thicken with a bit of cornflour but not to full roux level, add in enough hot water to thin to your level
or if I'm going standalone I'll do something like soften onions/shallots for a while in butter, thicken slightly, throw in a load of something like red wine, reduce, drip in a few meat juices or fresh stock.
Seriously it's all a bit random but making use of the ingredients that you've cooked with makes it tasty. I throw in mustard sometimes, herbs, all dependent on what I'm cooking it for. No need for any granules or stuff.
Posted By: camcan on September 30th 2009 at 12:22:27
Message Thread
- Baord Poll- Who makes their own gravy from scratch (NCFC) - TheHoolahanElement, Sep 30, 12:13:29
- Yes, of course. (NCFC) - Arizona Bay, Sep 30, 12:28:19
- I like to rest my meat from time to time too (n/m) (NCFC) - Fierce Panda, Sep 30, 12:37:03
- same..... (NCFC) - Cheltenham_Canary, Sep 30, 12:20:09
- obviously (n/m) (NCFC) - Charles21, Sep 30, 12:18:25
- You are such a snob (n/m) (NCFC) - TheHoolahanElement, Sep 30, 12:18:56
- correct (n/m) (NCFC) - Charles21, Sep 30, 12:19:59
- You'll be telling me that you've never heard of Aunt Bessie next! (n/m) (NCFC) - TheHoolahanElement, Sep 30, 12:20:55
- correct (n/m) (NCFC) - Charles21, Sep 30, 12:19:59
- You are such a snob (n/m) (NCFC) - TheHoolahanElement, Sep 30, 12:18:56
- No, I get the missus to make it while she's cooking the rest of the meal. (n/m) (NCFC) - Arganth, Sep 30, 12:17:06
- ROFL. I do believe I may have soiled myself (n/m) (NCFC) - TheHoolahanElement, Sep 30, 12:19:41
- I wasn't aware there was any other form (n/m) (NCFC) - DNB41, Sep 30, 12:16:45
- Garry Brooke does.... (NCFC) - Jumbo1, Sep 30, 12:16:13
- me (NCFC) - camcan, Sep 30, 12:15:59
- Any chance of a quick recipe? (n/m) (NCFC) - DrDublin, Sep 30, 12:16:18
- i just slop some things in (NCFC) - camcan, Sep 30, 12:22:27
- oh (NCFC) - camcan, Sep 30, 12:23:35
- Indeed... (NCFC) - Arganth, Sep 30, 12:25:33
- Yep ^^^ there's a name for that, the thing you stand the roast on in the pan (NCFC) - Arizona Bay, Sep 30, 12:31:53
- onion? (n/m) (NCFC) - BigDoh, Sep 30, 13:15:00
- Having done what you know I have, I can confirm there IS a French name for it... (NCFC) - Arganth, Sep 30, 12:34:00
- See? I knew I knew what I was talking about. (n/m) (NCFC) - Arizona Bay, Sep 30, 12:35:31
- Yep ^^^ there's a name for that, the thing you stand the roast on in the pan (NCFC) - Arizona Bay, Sep 30, 12:31:53
- Cor, sounds good. Cooking for a friend on Friday so I shall give it a go. Cheers. (n/m) (NCFC) - DrDublin, Sep 30, 12:24:48
- Indeed... (NCFC) - Arganth, Sep 30, 12:25:33
- oh (NCFC) - camcan, Sep 30, 12:23:35
- what about this? (NCFC) - Charles21, Sep 30, 12:19:19
- i just slop some things in (NCFC) - camcan, Sep 30, 12:22:27
- Any chance of a quick recipe? (n/m) (NCFC) - DrDublin, Sep 30, 12:16:18
- board (n/m) (NCFC) - TheHoolahanElement, Sep 30, 12:13:52
- I use granules and mix with the juices from the roasting joint. (n/m) (NCFC) - DrDublin, Sep 30, 12:14:34
- Well not at the moment I don't due to lack of granules. (n/m) (NCFC) - DrDublin, Sep 30, 12:14:53
- best get down to Sainsbury's! (n/m) (NCFC) - Jumbo1, Sep 30, 12:16:49
- Bugger that! Going to use old corner shopage. (n/m) (NCFC) - DrDublin, Sep 30, 12:17:32
- best get down to Sainsbury's! (n/m) (NCFC) - Jumbo1, Sep 30, 12:16:49
- Well not at the moment I don't due to lack of granules. (n/m) (NCFC) - DrDublin, Sep 30, 12:14:53
- I use granules and mix with the juices from the roasting joint. (n/m) (NCFC) - DrDublin, Sep 30, 12:14:34
- Yes, of course. (NCFC) - Arizona Bay, Sep 30, 12:28:19
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