Comments on: How to make Gravy https://www.kitchensanctuary.com/how-to-make-gravy/ At Kitchen Sanctuary we bring you new and delicious, family friendly and our favourite recipes. Its a cosy corner to nourish the food lover in you Tue, 14 May 2024 22:16:29 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Graeme Tearle https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-240719 Tue, 14 May 2024 22:16:29 +0000 https://www.kitchensanctuary.com/?p=18145#comment-240719 Hi Nikki.
I also save broccoli stalks to add to my stockpot. The best commercial powdered stock I’ve found is Vegeta. Easily available in NZ, I believe it’s made in Croatia, so it should be findable in the UK.

Graeme.

]]> By: jim leunig https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-225446 Thu, 29 Jun 2023 01:58:26 +0000 https://www.kitchensanctuary.com/?p=18145#comment-225446 Hi Nicky; Just a word of thanks for getting back to me re my gravy question; very helpful.

Cheers

Jim

]]> By: Nicky Corbishley https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-225384 Tue, 27 Jun 2023 08:41:41 +0000 https://www.kitchensanctuary.com/?p=18145#comment-225384 In reply to Jim leunig.

Thanks Jim, so glad you enjoyed it!
Yes, I’ve got a full guide on gravy
Gravy with meat juices is always the best, but next best is by having some homemade stock on hand in the freezer from boiling up leftover meat bones. Then third best option is by using onions as the base, then the last option is by using a mixture of different stock cubes, to get a gravy with a rounded flavour.
About halfway down the post, you’ll find the section on ‘How to make gravy when you haven’t got any meat juices’. The post is here: How to make gravy

]]> By: Jim leunig https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-225382 Tue, 27 Jun 2023 08:20:37 +0000 https://www.kitchensanctuary.com/?p=18145#comment-225382 5 stars
In reply to Steve.

Hi Nicky, got your book the other day, always had a problem making gravy, tried your recipe on p. 209; turned out perfectly for my roast beef. Wondering if you have a recipe for gravy from scratch; when I haven’t meat juices. Thank you, Jim

]]> By: Steve https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-192973 Wed, 21 Apr 2021 11:38:12 +0000 https://www.kitchensanctuary.com/?p=18145#comment-192973 4 stars
I will try this. I’m a gravy nut, and for me its the make or break ingredient in any meat based dinner.
I have always shied away from stock cubes, which I think was a throwback of living at home during the 60’s, so using them now will come as a bit of a culture shock. Still, if it helps in giving me a greater quantity of gravy then I’m game!

]]> By: Carmel Doyle https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-181075 Thu, 08 Oct 2020 15:34:08 +0000 https://www.kitchensanctuary.com/?p=18145#comment-181075 4 stars
Gorgeous and simple.

]]> By: Linda Smith https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-138473 Sat, 04 Jan 2020 07:22:06 +0000 https://www.kitchensanctuary.com/?p=18145#comment-138473 I basically use your cornflour method with one exception. As soon as I take the meat from the pan I pour ice water into the pan. This immediately solidifies the saturated fat so you can scoop it off, leaving all the good tasty bits in the bottom of the pan. The water then dissolves all the meat juices left behind as you heat the pan. Like you I need to make a lot of gravy and this works really well.

]]> By: Steve https://www.kitchensanctuary.com/how-to-make-gravy/comment-page-1/#comment-118816 Tue, 11 Jun 2019 09:08:33 +0000 https://www.kitchensanctuary.com/?p=18145#comment-118816 5 stars
Best Gravy EVER! thanks for the recipe

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