Gravy

[miniman]

Why can't I make gravy? It's easy when Jamie does it, he just slings a bit of stock into the roasting pan and stirs it round a bit. When I do the same, it comes out salty as hell. Any top tips?

[BigLepton]

If it's too salty I suspect you are using stock cubes. Use fresh stock and then season it.

[sleep envy]

don't use cubes - use Knorr Touch of Taste as there's far less salt in them

http://www.fooddeservesbetter.com/range_taste.php

[Romanymagic]

I like using liquid stocks. Although I often cheat by adding gravy granules as a thickening agent!

Edited by Romanymagic on Monday 9th March 10:44

[Penny-lope]

What ever meat your cooking....just add water to the roasting tin. Along with some onions, carrots and celery, and let the oven do the rest

Ok it's watery, but you can add cornflour if you really must

[10 Pence Short]

Even using stock cubes, it shouldn't be too salty. Make sure you only use 1 per 500ml-750ml of stock maximum.

I usually make a roux then mix in the stock/juices/wine etc.

[Melman Giraffe]

Also if its too salty you are probably reducing it to much!!

[dougc]

Don't be stingy with the amount of liquid you use and don't reduce it too much. If you need it thickened, sprinkle the pan with flour before you add the liquid (but make sure you stir any lumps out) or make a beurre manie and add it to the pan at the end - cornflour will do the trick too.

Reducing will thicken the gravy but will also heavily concentrate the flavour, hence the overly salty result.

Disclaimer - most of the above may be rubbish advice but it works when I do it