Your tip for making gravy
Average rating:
To make a tastier and more full-bodied gravy, add a teaspoon of Marmite when reducing the gravy mixture. Tastes delicious.
Justine Stevens, 41, London
Try our sauces recipes
Where to next?
Your guide to Christmas baking
Christmas recipe guide
Turkey recipes gallery
Send us your recipes and we'll publish the best!
Save money on food with our coupons
Average rating:
Where to next?
-
Cooking with gooseberries
-
Handy hint for making meatballs
-
How to cook the perfect roast
-
How to make tasty shepherd's pie
-
How to slice raw meat evenly
-
Quick tips for seasoning meat
-
Spice up leftover sausages
-
Stop your turkey drying out
-
The best way to grill fish
-
The best way to thaw fish
-
Tips for frying fish
Please leave a comment, tip or story in the box below
louise, about 1 year
Whats the best gravy to cook with roast beef? And do you have any good tips for making gravy?
Report this commentkate neaves, about 1 year
when making homemade gravy to remove fat add 2 or 3 ice cubes the fat will stick to the ice and you can throw them away
Report this comment
Lynn Sharkey, 7 months
Make your gravy in the roasting tin that the meat has been cooked in. Drain off as much of the fat as you can but leave those lovely brown, sticky bits. Add a tablespoon of Mushroom Ketchup (usually next to the Anchovy Sauce in good supermarkets) pour in the vegetable/potato water (after these have been cooked) which has 2 or 3 Oxo cubes in it _or any beefstock flavouring you want) season and thicken - I use cornflour because it never lumps up. Hey presto- good, old fashioned gravy, the kind that makes you want to dip your bread!! Celery juice in place of potato water gives it an amazing flavour. Just like mamma used to make!!!
Report this comment