Your tip for making gravy

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• Lynn Sharkey, posted 11 months ago

  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!!!

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• louise, posted 2 years ago

  Whats the best gravy to cook with roast beef? And do you have any good tips for making gravy?

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• kate neaves, posted 2 years ago

  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

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