How to make gravy without roasting meat?
Discussion
As we all know, good gravy comes from a nice roast, lots of lovely burnt bits in a pan of juice, boil it up, splash of wine, yum 
But - what if you don't have meat?
No, I'm not one of those vegetable lovers, but I'm planning on cooking up a toad in the hole with some mash and braised cabbage and fancy some gravy to drizzle over it.
What would be a good way to make it? Obviously I could just go down the bisto route, but that's not ideal. Or I could use it as an excuse to roast some meat
Any suggestions?
But - what if you don't have meat?
No, I'm not one of those vegetable lovers, but I'm planning on cooking up a toad in the hole with some mash and braised cabbage and fancy some gravy to drizzle over it.
What would be a good way to make it? Obviously I could just go down the bisto route, but that's not ideal. Or I could use it as an excuse to roast some meat
Any suggestions?
Chop your veg into chunky pieces of about 2 inches. Mix in a bowl with enough veg oil just to coat them. Add some herbs like a little thyme or rosemary if you like. Then just roast the chopped carrots, onion, garlic etc until soft & just catching on the edges.
Next you just add the wine, reduce by at least half, then add fresh stock, reducing again until you have the desired thickness. Strain it & then check the seasoning. You shouldn't need to add a thickening agent if you've reduced it correctly.
It won't be quite as nice without all the roasting juices & the juice from the rested meat, but it'll be better than Bisto.
Next you just add the wine, reduce by at least half, then add fresh stock, reducing again until you have the desired thickness. Strain it & then check the seasoning. You shouldn't need to add a thickening agent if you've reduced it correctly.
It won't be quite as nice without all the roasting juices & the juice from the rested meat, but it'll be better than Bisto.
I save all bones / scraps from meat - ribs, pheasant carcasses, chicken wing tips, etc and freeze them. When I've got enough, any that weren't roasted first time around get a blast in a hot oven.
I make stock from these, adding a small unpeeled onion (for colour), a carrot, a celery stick, then clarify, reduce and freeze.
This may seem like a faff, but it does mean you've always got the starting blocks of a gravy on hand. Or, if reduced enough, gravy itself.
I make stock from these, adding a small unpeeled onion (for colour), a carrot, a celery stick, then clarify, reduce and freeze.
This may seem like a faff, but it does mean you've always got the starting blocks of a gravy on hand. Or, if reduced enough, gravy itself.
zygalski said:
Chop your veg into chunky pieces of about 2 inches. Mix in a bowl with enough veg oil just to coat them. Add some herbs like a little thyme or rosemary if you like. Then just roast the chopped carrots, onion, garlic etc until soft & just catching on the edges.
Next you just add the wine, reduce by at least half, then add fresh stock, reducing again until you have the desired thickness. Strain it & then check the seasoning. You shouldn't need to add a thickening agent if you've reduced it correctly.
It won't be quite as nice without all the roasting juices & the juice from the rested meat, but it'll be better than Bisto.
That sounds nice! Thanks.Next you just add the wine, reduce by at least half, then add fresh stock, reducing again until you have the desired thickness. Strain it & then check the seasoning. You shouldn't need to add a thickening agent if you've reduced it correctly.
It won't be quite as nice without all the roasting juices & the juice from the rested meat, but it'll be better than Bisto.
I do have some bones left from the rib of beef at Christmas, so could make some stock from that and use it with the veg.
I feel some ideas forming. Will try out and post back!
El Guapo's Rich Onion & Mushroom Gravy
Finely chopped onion & garlic - fry in olive oil until golden brown
Optional - set aside onions and sauté some chopped mushrooms
Make up 500ml stock using a cube/granules and 50/50 water and juice from a can of tomatoes.
Optional - add a splash of red wine
Combine all ingredients and reduce
Finely chopped onion & garlic - fry in olive oil until golden brown
Optional - set aside onions and sauté some chopped mushrooms
Make up 500ml stock using a cube/granules and 50/50 water and juice from a can of tomatoes.
Optional - add a splash of red wine
Combine all ingredients and reduce
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