How to make gravy
Discussion
Here's the last word on gravy:
http://www.deliaonline.com/recipes/type-of-dish/sa...
I'm frankly astonished she encourages some limited wine usage, I must be behind the times!
http://www.deliaonline.com/recipes/type-of-dish/sa...
I'm frankly astonished she encourages some limited wine usage, I must be behind the times!
sleep envy said:
Dibble said:
Bottle of red wine to deglaze
The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
how often do you taste it once you've poured in a whole bottle?The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
farking hell!!
Sometimes it not quite a whole bottle... Keith Floyd was on the right lines...
Dibble said:
sleep envy said:
Dibble said:
Bottle of red wine to deglaze
The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
how often do you taste it once you've poured in a whole bottle?The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
farking hell!!
Sometimes it not quite a whole bottle... Keith Floyd was on the right lines...
He has be threatened with stabbing several times since then if he goes near the gravy when we do roast beef... harmony has how come back to the kitchen
Dibble said:
Roasting tin juices, in the roasting tin. Don't bother with skimming the fat off (unless it's poultry).
Onto hob - high heat.
Bottle of red wine to deglaze. Simmer, reduce by half, which will avoid any vinegary taste. If not, a tiny squirt of ketchup, a teaspoon of Maple syrup or some brown sugar will take the edge of.
Any veg water you have to hand.
Knorr/Oxo cubes - two or three.
Teaspoon of Marmite, splash of Lea and Perrins.
If it needs thickening, cornflour mixed with cold water, then trickled in gently to the bubbling pan - you have to whisk like crazy to avoid lumps, and try not to lob in all the cornflour paste in one big dollop - a trickle over the moving whisk works for me.
The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
Blimey. How many people is that gravy for?!!! Thats more like a bourguignon!Onto hob - high heat.
Bottle of red wine to deglaze. Simmer, reduce by half, which will avoid any vinegary taste. If not, a tiny squirt of ketchup, a teaspoon of Maple syrup or some brown sugar will take the edge of.
Any veg water you have to hand.
Knorr/Oxo cubes - two or three.
Teaspoon of Marmite, splash of Lea and Perrins.
If it needs thickening, cornflour mixed with cold water, then trickled in gently to the bubbling pan - you have to whisk like crazy to avoid lumps, and try not to lob in all the cornflour paste in one big dollop - a trickle over the moving whisk works for me.
The big clue is to taste taste taste at every stage, which allows for tweaking throughout.
ETA - Substitute a third of the wine for Port and you'll end up with a gravy with more depth and a touch more sweetness, thus avoiding having to use syrup/sugar to balance.
Mr Gearchange said:
Roast onion, carrot and appropriate herbs underneath the meat.
Remove meat - deglaze tin with half a bottle of red wine.
Mash the cooked veg into the wine and reduce.
Add stock and cornflower - stir well and reduce further.
Sieve and serve.
This is close to my method which (IMHO) is stunning! Remove meat - deglaze tin with half a bottle of red wine.
Mash the cooked veg into the wine and reduce.
Add stock and cornflower - stir well and reduce further.
Sieve and serve.
USe some chopped veg (holy Trinity is a good way to go) with or without Garlic to taste to rest the beef on. Make sure you have left some skin on the onions or alternatively slice half a large onion into pretty thin slices. This will then go very brown and almost burn which adds a rather surprising touch and also plenty of colour.
Roast Meat on top obviously.
Once meat taken out to rest, decide whether you are going to mash the veg if it is well cooked or sprinkle in a spoonful of plain flour or cornflour to thicken the gravy. If you use the flour method, I find you dont need to drain off excess fat unless it is swimming in it.
Cook out for 3/4 mins stirring to ensure it doesnt burn.
Deglaze with 1/3rd bottle or large glass of Red wine - use the one you are drinking as it links in brilliantly when eating the meal with a nice red. It effectively 'forces' a great wine match almost whatever you are drinking! (Try it)
Then use Veg stock or veg water to finish off the gravy. Dont season until you have added the stock and started reducing down as the veg Trivet can add a strong flavour and seasoning too early ALWAYS ends up in salty gravy as you reduce it down.
Sounds long but 3 or 4 easy and simple steps. Cant remember it going wrong to be honest and Gravy used to scare me!
P
ps - I now use a dumbed down version of this for all gravy and 'Jus'!
Floyd RIP.
Floyds gravy with a leg of Roast lamb.do your usual thing with the Lamb,slash and stuff with slivers of garlic,rosemary and anchovy.roast as usual.140ml white wine.110g cold butter.spoon off excess fat in tin and put on hobb and pour in the white wine,boil it up for a minute or to,scrapping all the bits off the tin,turn down heat and whisk in the butter,cube by cube(taste as you may not need all the butter)add any juice from the resting lamb.yum yum
Floyds gravy with a leg of Roast lamb.do your usual thing with the Lamb,slash and stuff with slivers of garlic,rosemary and anchovy.roast as usual.140ml white wine.110g cold butter.spoon off excess fat in tin and put on hobb and pour in the white wine,boil it up for a minute or to,scrapping all the bits off the tin,turn down heat and whisk in the butter,cube by cube(taste as you may not need all the butter)add any juice from the resting lamb.yum yum
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