Gravy

Drain meat juices into a separator jug and leave to stand. Meanwhile make a roux in a heavy saucepan with butter and plain flour.
Cook the roux until a dark, nutty colour.
Remove roux from heat and stir in cold homemade stock dependant upon what meat it is to go with i.e. beef stock for beef, chicken stock for chicken etc.
Return pan to heat source.
When beginning to come to the boil add the strained juices, leaving the fat behind to make dripping for future roasties/Yorkshire puds.
(Present roasties/Yorkshires will be cooking in dripping from a previous roast.)
Then add whatever depending upon what I'm serving. Red wine for beef, a little redcurrant jelly for lamb, white wine for Chicken, a little cider for Pork.
Reduce until preferred consistency is reached.

You've reminded me of an appointment I had with a nurse when my cholesterol was a bit high. She asked me how I make gravy and there was a sharp intake of breath when I mentioned meat juices. Apparently this is a big no no. As she was very obese (and I am not), I completely ignored everything she said and had great trouble looking at her face rather than her stomach!

I always make twice as much gravy as I think we will need , there’s just never enough otherwise. According to the DGC my gravy is the best (much better than other gran) whereas other grans Yorkshire puds are better than mine. I asked her and she uses Aunt Bessie’s

Dripping toast! Be still my beating heart! We are having pork tommorrow so there will be dripping! To go back to gravy, does anyone make gravy for a vegetarian? My daughter doesn’t eat meat and the vegetarian gravy substitutes are horrible. I have tried making a roux base and adding vegetable stock and marmite, but even that is a bit ‘meah’, if you see what I mean. I would like to serve her up something that tastes half decent for once. She looks at the family gravy boat with longing in her eye!

DS is a vegetarian and I have a jar of Bisto Carmelised Onion Gravy Granules in the cupboard. They are quite tasty but I usually add some redcurrant jelly/tomato puree or whatever I think takes away the artificial taste. I'm a great fan of James Martin and tend to add a knob of butter to a lot of things (and double cream!!!!). When doing the onion gravy if I have time I carmelise onions with brown sugar to start if off.

Neither thick nor thin gravy for me, but just slightly thickened gravy so that it pours well and coats thinly.

I can remember an uncle in hospital refusing to eat a meal where the gravy was more like set, savoury blancmange that could be picked up like a potato.The nurse was outraged that he wouldn't eat it. I told her that I wouldn't want to eat it either.

Spending a lot of time in France, I think a description of jus being 'thin' is misleading. What is served is a reduction of the watery mix first prepared. It will be reduced in volume by heating by as much as 90%. What is left is effectively a sticky slowly pouring sauce, not that different in fact from the slightly thickened gravy I make at home with pan juices, vegetable water, wine and gravy granules.

Meat juices, Bisto powder (not granules, which I detest) and various herbs, sometimes a little curry powder, and chilli powder. My family loves my gravy.