Gravy

[stace]

I use a stock cube with any juices from the meat and tend to use cornflower to thicken!

I have used bisto but it can be very salty

Try is jen

Stace

[Babycakes]

I dont mind bisto granules, like Stace I find them a bit salty but they're ok.
My mum uses the powder to make gravy from the meat juices. I like that better, it's not the same as the granules.
Owen likes gravy made from granules, so I just sort of go along with that, like I said, I find it ok, and he doesnt like it made with cornflour etc. so it doesn't seem fair to make him have something he doesnt like when I could compromise.

[Mad Chick]

I must admit... I DO use the granules (lazy moo !)
But in my defence... I make it up quite runny, then add some meat juices (if for a roast), wine and herbs. Not as good as my mums 'proper' gravy but not bad

Lucy x

[chickenchaser]

I add a small teaspoon of Bisto powder to whatever meat/veg juices I have, use a stock cube if no meat juice.

The powder thickens it up. Very rarely use granules. They're just not nice.

If I need gravy but have nothing, I put 2 stock cubes & a big squirt of tomato puree in a pan of water, add a little soy sauce & bring to the boil. I add 1tsp of powder Bisto dissolved in water & stir until nice and thick

I really don't like thin sauces.

[kate egg]

I just cannot make gravy without lumps although I haven't tried for years. Standard granules are yuck, but I use Bisto Best and that is very nice

[jo68]

i use granules but put the meat juice in and veg stock from the steamer yum yum


jo x

[Effie]

Never used granules. Gave up on stock cubes when weaning eldest. They are 50% salt and no good for babies. Never got round to using them since

Love a bit of Lea & Perrins though, it makes everything taste better!

[manda]

Yep make my own, there's usually a glug of Worcestershire sauce in there somewhere ...not easy to get granules in New Zealand..they are available in the shops specialising in UK products but they are usually very expensive.

[Hawthorn]

I make my own too. I really dislike granules.

[saint-spoon]

I always deglaze the pan with veg water which gets all the sticky bits out (which are yum). We also tend to have leeks as a vegetable because they give a lovely oniony depth to the flavour to the gravy. If I’m catering for loads of folk I will make up fresh chicken stock before hand for reasons of volume. Thickening can be a problem because we like nice thick gravy but corn flower can make the gravy bland IMO. I have been known to cheat with low salt granules and bisto powder in the past. I wouldn’t however use granules on their own; that is just a little bit rancid IMHO.

[Nellie]

When I want to be really lazy and don't have any roasted meat to make proper gravy, I do use the instant stuff.

My bestest ever is made using one-third Bisto Best, one-third Bisto granules, and one-third Anthony Worall Thomson gravy concentrate.

From memory, one is too salty, one is too bland, and one is a bit insipid, but a combination of the three is to die for! Doesn't beat real real gravy, but for a quick splash over mash and veggies, it's wonderful and homely.