Gravy

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

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Amanda

Gravy

Hi, I don't seem to be able to make a decent gravy. Tomorrow I am cooking sausage and mash, does anyone have a tried and tested recipe they can share please?

Many thanks

Amanda

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sam from worthing

Gravy

well for sausage and mash.....you can;t beat this.

http://www.deliaonline.com/recipes/cuisine/european/english/toad-in-the-hole-with-roasted-onion-gravy.html

I make it all the time for toad in hole, sausage and mash, and also when i cook for veggie friends (without using worscetershire sauce).

Its a great recipe to have on standby for any meal inclusing roast chicken, or beefburgers too.

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Gerry

gravy for Amanda

I know it isn't the usual way but for a beginner I think it's much easier to make with cold (or even frozen from the freezer) stock. Keeping the heat very low melt the fat, add the flour then, off the heat add wine, return to heat and whisk/stir; remove from heat and keep adding stock and returning to heat. You can make it in advance, slowly letting it reduce if too thin or adding more wine/stock if too thick.

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Gravy Queen

Gravy

I was going to suggest the same as Sam for sausage and mash.

If you do want to learn how to make a proper gravy follow Delia's instructions here:

http://www.deliaonline.com/how-to-cook/sauces-and-dressings/how-to-make-gravy.html

Best to try when you have a nice roast on the go. This is how I first made gravy.

 
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