Cookery Question

I allways used to make our own gravy, ie meat juice's, flour and then a bit of gravy browning to colour, but now all the shops around here have stopped selling it, yes i can buy it online but i've never bought food stuff online and i don't want to,
So the question is what can i use which is the same as gravy browning
I've tryed some of them where you just add boiling water but tis not the same, i've looked at all the stuff in the gravy department but can't see anything the same unless i can't see the wood for the tree's

 

It's really only a colouring - my mum used it, I don't.
but here's some suggestions -

What is a substitute for gravy browning?

AI Overview
A substitute for browning sauce can be dark molasses, a small amount of soy or Worcestershire sauce, or instant coffee dissolved in water. You can also make your own by caramelizing sugar to a very dark, almost black color and carefully adding water to create a dark liquid for color and depth in gravies and stews.
Simple Substitutions
These options provide a quick fix for adding color and a touch of depth:

• Dark Molasses:
  A few drops of dark or blackstrap molasses can provide a similar dark color, though it has a sweeter, slightly more bitter taste than browning sauce.
• Soy Sauce or Worcestershire Sauce:
  A splash of these savory condiments can add both a deeper color and umami flavor to your dish.
• Instant Coffee:
  Dissolve a pinch of instant coffee granules in warm water to create a rich, subtle tint for your gravy.

Making Your Own Browning Sauce
For a more authentic substitute, you can create your own browning sauce:

1. Caramelize Sugar:
   In a saucepan, melt brown sugar over medium-low heat, stirring constantly until it reaches a very dark, almost black color.
2. Add Water:
   Carefully, as it may sputter, add a small amount of hot water to the dark sugar.
3. Simmer:
   Stir to combine and simmer the mixture to achieve a dark, syrupy consistency.
4. Cool and Store:
   Allow the mixture to cool completely before transferring it to an airtight container to store in the refrigerator.

 

Many years ago my old mum always made gravy as you say with meat juices, a bit of bisto and an oxo.
Always tasted good.

 

Thank you @Pete8 i will have a go at make some, thank you for the info

 

I'd love to see that sentence in an exam for English as a foreign language I know what it means after living here for a while and owning a Mary Berry Oxo sponsored cookbook but for a foreign foreigner that wouldn't make any sense at all

Anyways, my brown gravy gets it colour from the flour fried in fat until very dark, and then I cheat if needed with a bit of a stock cube (sorry, Oxo) or a dash of dark soy sauce.

Apparently the traditional colourant is easy to make from dark sugar but I've never tried that. Worth a try

 

Ahhhhh, Bisto.
I still use OXO cubes, in boiling water on a cold day, makes a nice hot drink with some pepper.
Similar to Bovril I guess but never tried that as a drink, used to have Bovril on cheese sandwiches.
Some people have never sampled the high life.

 

Never use gravy browning or Oxo - not sold here anyway.

If the juices from the roast - usually done with onions/garlic/herbs/apple/wine/cider depending on the meat - are not dark enough I might add a teaspoon of Marmite.

 

My Nearly-Grandmother (sister in law of my grandmother) made very her famous stock from roasted bones and any meat offcuts the local supermarket had. She was well known in the SM and the meat counter staff put all dubious bits to one side when her stock making season approached.

She roasted and boiled everything for hours in huge quantities and the result was incredible broth, eaten fresh from bowls with just some bread and frozen in batches for later use in gravy, soup and everything.

Now I'm hungry!