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.
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...
Watch our video on how to make the perfect gravy from meat juices:
What our experts say:
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
Former BBC Good Food 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.''
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.''
Watch our video on how to make the easiest ever red wine gravy:
What our fans say:
@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!
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.