Looking for perfect Gravy recipe

[Lucky_Phill]

I need a really good........ tasty........ gravy recipe.

BUT.......... BUT....... it must not contain the juices from the roast or pan or whatever.

Must be from scratch and preferably have Cream in it.

anyone assist ?


thanks in advance


Phill

[Giffo65]

BUT....... it must not contain the juices from the roast or pan or whatever

Phil

That is the best bit, is it for vegetarians roast ? LOL

[MrNanks]

Is a mushroom sauce an option ? If so I will post one we love.
Cheers Dave

[cobiaman]

Is a mushroom sauce an option ? If so I will post one we love.
Cheers Dave

If not, post it anyway!

[Lucky_Phill]

BUT....... it must not contain the juices from the roast or pan or whatever

Phil

That is the best bit, is it for vegetarians roast ? LOL

But, if i am not cooking a roast etc... I will have no pan juices....

Is a mushroom sauce an option ? If so I will post one we love.
Cheers Dave

Yep..... that sounds the goods, send it over.

If not, post it anyway!

What he ^ said ....



cheers

[Giffo65]

But, if i am not cooking a roast etc... I will have no pan juices....

Good point.

[Muddy Toes]

Wouldn't it be a sauce and not a gravy then?

[MrNanks]

Ok Cobiaman. Here it is.
In a saucepan put some olive oil or some olive oil spread or a combination.
Put in either chopped up mushroom or whole button ones. Cook for a little while then put the lid on the saucepan. Turn the heat back after the mushrooms are cooked.
Then put a small tub of Philadelphia cooking cream( use the one that is about 80% reduced if you want a less calorie option. I can't tell the difference so we always use that option )mix it in with the cook mushrooms and their juice.
Then in a separate container mix enough gravy powder and beef stock so there is no lumps.
Then just tip that into your saucepan of mushiness and cream. I usually put a bit more gravy powder in the stock to get the correct consistency because of the cream and mushy juice.
Then turn the heat down and simmer until you put it on a thick juicy steak.
You can also use a stick blender to blend up the sauce if you want. We normally just leave it sliced up.
Cheers Dave

[Gon Fishun]

Ok Cobiaman. Here it is.
In a saucepan put some olive oil or some olive oil spread or a combination.
Put in either chopped up mushroom or whole button ones. Cook for a little while then put the lid on the saucepan. Turn the heat back after the mushrooms are cooked.
Then put a small tub of Philadelphia cooking cream( use the one that is about 80% reduced if you want a less calorie option. I can't tell the difference so we always use that option )mix it in with the cook mushrooms and their juice.
Then in a separate container mix enough gravy powder and beef stock so there is no lumps.
Then just tip that into your saucepan of mushiness and cream. I usually put a bit more gravy powder in the stock to get the correct consistency because of the cream and mushy juice.
Then turn the heat down and simmer until you put it on a thick juicy steak.
You can also use a stick blender to blend up the sauce if you want. We normally just leave it sliced up.
Cheers Dave

Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture. Try MrNanks way first.

Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color. From Granny.

[Lucky_Phill]

Wouldn't it be a sauce and not a gravy then?

Gravy is a type of sauce...... usually made from juices of cooked meat or vegetables. The key word is usually and in different countries it is called different things.

The consistency, texture and fullness of flavour determine the difference between a sauce and a Gravy as much as the ingredients.

Best part of a good Gravy, is that it will " set " in the fridge, whereas a sauce, will not, IMO. A sauce is designed to be used either hot or cold but at all times the consistency lends itself to be non-congealing, hence the requirement " usually " of meat or vegetable juices to attain Gravy status.

LP

[Funchy]

I'vejust had a big feed then I read this..... Now i am hungry again

[Tangles]

Well Phil you said vegetarian or something,, and i know Sarah Lee doesnt make gravy so OK here it goes. Best thing is it can go in the morning and house smells great!


Carrots, Celery, Onions and 6 cloves Garlic chopped and thrown into roasting pan with tiny bit of Oil. Roast tossing occasionally for 40-50 mins
Then place Roasting Pan on the stove ( add some vegetable stock) and bring to a boil
Transfer to a large saucepan,
Add
:2 cups White Wine, 3 cups of water and some thyme, bring to a boil over high heat, reduce heat to low and simmer until reduced till half ( 1 -1/2 hours)

Cool to room temp, cover with plastic wrap and into fridge for fat to congeal 9 about an hour)

To finish, pour stock through a strainer, bring to a simmer. Sometimes i will push the carrots through strainer as well to get more flavour and a thicker stock.

Now, in another stockpot, make a Roux, some oil and whisk in some flour, whick constantly then add some bits of the hot stock till until combined and then bring to a boil, reduce heat and stir until thickened, add salt peeper etc.

If not vegetarian then do the usual from the pan with chook etc and use chook stock instead of vegetable stock

PS if you must then add 10 mills of cream

Mike

[clevelandv8]

I think you've all missed a major point......

what is the sauce going on?

as a chef of over 20 yrs, it would probably be the first question asked!

[Lucky_Phill]

I think you've all missed a major point......

what is the sauce going on?

as a chef of over 20 yrs, it would probably be the first question asked!

That, is a good question, but it can't be revealled.

I can only say it will be a " compliment " to a type of Meat Dish.

I may be sourcing ideas for my Gravy as a part of my intended entry in a culinary competition. ' nuff said.

cheers

[clevelandv8]

well, as a winner of many competitions, feel free to pm me and I may be able to help, trust me I don't compete anymore, and don't even live in Australia at present!!!!!!! Nor will I be attending any meet n greets for a fair while lol!

Mick