Gravy made with cornflour

I always do - I make it in the tin in which the meat is roasted so cornflour mixed with a spoonful of meat juices, mixed up with stock - in todays case it is beef stock and a dash of red wine.

Much, much tastier than gravy granules. I do think granules are useful in some cases, particularly mid-week for busy women,

Taught by my late MiL I have never made gravy any other way, WW - and always lump free.

I sometimes use cornflour and sometimes wheat flour, it depends a little on what meat I am making gravy for.

I have no idea what gravy granules are - don't think they exist here, but I doubt I would even consider using them.

It’s not the end of the World to take short cuts. I believe Bisto Best granules are made with meat juices. Some recommend adding meat juices to the granule gravy, and make it with the vegetable water. I always use granules, for vegetarian gravy for myself.

I've no idea what gravy granules are, but suppose they are like stock cubes? I don't use stock cubes because msg. If I must make gravy I use flour or cornflour mixed in wine as the thickener in my tasty broth.

The alcohol in the wine cooks out, no dangers there.

Gravy granules aren’t really like stock cubes - they have an inbuilt thickener, so by adding boiling water, you can make the gravy as thick or thin as you want. The granules can also be added to casseroles if the cooking liquid is a bit too thin.
Just curious where you are Norah as these have been available for decades and are frequently advertised on TV.

Georgesgran

Gravy granules aren’t really like stock cubes - they have an inbuilt thickener, so by adding boiling water, you can make the gravy as thick or thin as you want. The granules can also be added to casseroles if the cooking liquid is a bit too thin.
Just curious where you are Norah as these have been available for decades and are frequently advertised on TV.

Suffolk.

I don't tend to 'take in' TV adverts. Don't typically care what others purchase, we have our own requirements due to allergens and being vegan.

We avoid gravy - If we must have gravy we thicken with either cornflour or flour - no granules needed. Thus wine and cornflour.

What happened to Bisto powder? My mother always used it added to the meat juices. I always had a packet in the cupboard but now there are only granules available. Are they the same?

My Mum used Compton’s Gravy Salt when making ‘proper’ gravy in the roasting tin. I think it’s still available.

Here it was Burdalls(sp) gravy salt which was added after the thickening of the meat juices with cornflour and with a spoonful of fat left in the tin.
Meat was meat in those long far off days and wonderful dripping could be poured off for eating on toast for supper.

Gin

What happened to Bisto powder? My mother always used it added to the meat juices. I always had a packet in the cupboard but now there are only granules available. Are they the same?

I still use a little Bisto powder - along with all the ‘bits’ and juices in the roasting tin, with flour stirred in. It’s getting less easy to find, though.

The trouble with gravy granules or powder is that the gravy tastes exactly the same whatever meat you're serving.

I've always used the meat juices from the roasting pan and thickened them with cornflour. My mum used to thicken them with flour but it sometimes meant lumpy gravy.

Mind you, I think cornflour gravy needs to cook out for a little while else it tastes a bit starchy.

If you like a bit of colour in your gravy you could always use a drop or two of gravy browning (if such stuff still exists) Dark soy sauce is a good substitute.

I use Bisto,cornflour and the meat juices. Tesco still do Bisto.

I use meat juices, cornflour, an oxo cube, Worcestershire sauce, water from the veg and tomato purée.

I have always preferred to make my gravy using ordinary flour with the meat juices rather than cornflour. I prefer its flavour, or rather its lack of flavour.

Though for a long time now, due to to a family of gravy-lovers, I often mix up some Bisto to add to my 'proper' gravy in order to make it go further.
It seems to have no detrimental effect on the flavour, as I am regularly asked by guests for my 'recipe.

I use equal parts Bisto gravy powder and cornflour to thicken meat juices, with boiling water added . My mother used to do the same but with plain flour.
I do have gravy granules on hand when I don't have any other means of making gravy.

I always use cornflour and used to use Bisto powder but it's made with wheat and some members of the family are gf.

The times I've had gravy made with gravy granules it tasted unpleasantly greasy.

I always use the meat juices, vegetable water and bisto powder.
The granules taste artificial.

I always use Burdalls Gravy Salt for gravy dishes - mince & tatties, any kind of stew (venison, lamb, beef) and then use cornflour mixed to a fine paste to thicken.

Cornflour and the odd drop of gravy browning, added to meat juices. Cook for a minute then add vegetable water.

I prefer to use cornflour to thicken gravy .
I'm not keen on gravy granules as the result is too salty for me .

I use cornflour with the meat juices for gravy . If the ac are around for lunch I add bisto as they prefer it .

For Christmas Day, though, the gravy is made with stock made from simmering the giblets the day before, with onion, celery, a sage leaf or two, etc.

And then made in the roasting tin with flour, and a little Bisto powder. It’s one reason I’d always prefer a small turkey to a crown with no giblets.

I’ve always used Bisto but I hate cooking and do everything for an easy life. I do make it with the water I’ve boiled the vegetables in, though.