How to make the ultimate gravy

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Posted at 12:02PM, 18 November 2011 by Lily Barclay - Writer, bbcgoodfood.com

Everyone has a secret trick when it comes to making gravy. We asked our Good Food experts and our Good Food fans to share their delicious tips. Here are our favourite suggestions for achieving gravy perfection...

What our experts say:

Add some veg

Deputy food editor, Sarah Cook: ''For a textured gravy that's a bit thicker, without having to reduce the gravy so much you end up with nothing, I sit my joint on some sliced onions and carrots to roast. Then make the gravy in a pan with all the veg, before whizzing and sieving back into a small saucepan''.

Use a splash of soy sauce

Food editor, Barney Desmazery: ''If you find your gravy is a lighter shade of pale a splash of soy sauce will darken it and add plenty of flavour''.

Really scrape the bottom

Cookery assistant, Adam Russell: ''Make an extra effort to scrape up the flavour-filled crusty bits from the bottom of the pan with a wooden spoon. It really intensifies the gravy.''

Use the giblets

Food editor, bbcgoodfood.com, Caroline Hire: ''For turkey gravy make sure you get the giblets from the butcher. Cover them with water and add a peeled onion, carrot, celery stick, bay leaf and a glass of red wine. Boil these for 40 minutes and you'll have the perfect stock to deglaze your turkey roasting tin with''.

Skim the fat off

Cookery assistant, Cassie Best: ''Skimming away excess fat form the gravy can be tricky. Pop a few ice cubes into the tray or saucepan and you will find the fat will cling to the ice, making it easier to scoop it out.''

What our fans say:

From twitter:

@floewerby add colmans English mustard powder with your flour for a rich flavour (sic)

@s_missing it will divide the nation but I think a dollop of Marmite always enhances gravy...gives it a glossy finish!

From facebook:

Gayle Wiggins I always use a tablespoon of crab apple jelly in mine... Yummy!

Tracy Allerton I use the water left over from steaming vegetables on the hob.

Bethany Carlier Get your Mum to make it... works every time.

Try these out in our selection of gravy recipes.

Or join the debate on Facebook and let us know your tips.

Comments

johnbbad

19 November 2011, 11:04AM
johnbbad

I roast the bones and then make a broth from them. I use the broth to deglaze the roasting pan and then thichen. Excellent gravy.

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Charlotte

23 November 2011, 10:24PM
Charlotte

We always add Hnderson's Relish as we're from Sheffield but others can use Lea & Perins!

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esp

28 November 2011, 10:39AM
esp

I always use the water from my veg and bisto aah!!

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Renee

29 November 2011, 6:10AM
Renee

I make stock a few weeks before Christmas by first roasting a turkey leg, then putting it into the slow cooker with sprigs of thyme, a sliced carrot and half a celery stick. Turkey wings would be better, but I can never find them. On Christmas morning, I sit the turkey on sliced shallots or onions, sliced carrot and sprigs of thyme. I might add a glass of white wine this year.

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Judy Norton

22 December 2011, 10:24PM
Judy Norton

I've bought a turkey crown this year, but I can't find anyone who sells giblets, including my butcher and supermarkets butchers. Can anyone help?

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