Comments: Good Gravy, Charlie Brown!


I am so glad you posted this! Here in England, backs have been turned on traditional gravy with roast meats, in favour of jus.
I however, have grown up with gravy as the accompanient to roast dinners and just can't kick the habit, so it is so refreshing to find someone who shares my passion for it. Thank you.

As an interesting note, my family have always made it by sprinkling the flour on the juices, and stirring over a hot heat until you get a thick paste. We then gradually add the stock whilst whisking hard, and then let the grazy cook and bubble whilst carving. Again the judgement of flour and liquid is crucial. The flour paste stage helps to cook out the raw tatse of the flour.
Your way sounds interesting though, think I'll try it the next time we have a roast.

Love your spicy additions to the more bland gravies. My Grandmother Hager first added a little water to the pan, scraping up all the tasty charred morsels (this was way before Teflon), then did the flour/water thing. And, if the drippings on the bottom weren't sufficiently browned, she'd add heat to brown them first.

Not enough fat? - that's what that coffee can of bacon drippings under the sink was for. And in her chicken gravy she substituted milk as the liquid.

Sarah, I always made gravy the way you do too. But i've seen the shake flour in some water method and the resulting gravy has been pretty darn good.

On some occasions there isn't enough caramelized stuff in the roasting pan. In those cases, we caramelize onions and then add some toasted flour (yes dry fried, stirring constantly until the flour is golden - you can do a fair amount at a time and store it in a glass jar). Then water and/or water and stock. The gravy doesn't necessarily look all that great but it tastes fabulous.

The other thing we've discovered recently is to throw a quartered onion into the roasting pan about half an hour before whatever is being roasted is done. The gravy made with that is phenomenal.

And we never strain the gravy. What's up with that? All those really good bits left in the strainer.


I think it's more traditional to brown the flour and then add the water, but I think it's easier to avoid lumps if you shake them together. But then you have to cook forever to get rid of the floury taste: it's a choice of evils I guess.

I can't believe I forgot to include giblets in the list of variations!! Yummy, yummy, but I'm the only one who likes it so I don't make it very often...

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