How do you make proper gravy?

I understand that UK cornflour is the same as US cornstarch.

 

Really, hum. OK, well I do not use cornstarch to thicken general gravy such as from chicken, beef, pork. I use all purpose flour, the kind you use to bake with, and you have to simmer it for at least one minute to cook the floor. Cornstarch is only used for thicking chineese type gravies, as the product outcome is better in visual. Also I am told with cornstarch a humans saliva can cause that thickener to run.
Another good thickener is rice flour. I also use cornstarch with powdered sugar if I wish my icings for cake to be not overwhelmingly sweet but more buttery in flavor.

 

if you use bisto or gravy powder, there should be no need to add flour or cornstarch, as Bisto has thickeners

boil the gravy a bit longer until you get the required consistency ... the excess water will evaporate from boiling

 

Its what you call "cornstarch"

 

My never fail tasty method as my mother taught me,, Whatever you cook your meat in make your gravy in.

Add some water from cooked veg ,never cauliflower though as too strong.

2 heaped teaspoons of "Bisto" powder ,the granuales are awful, 1 teaspoon of cornflour ,in a cup mix to a paste with cold water. Whisk into meat juices/veg water whisking until thickened adding more veg water if too thick, allow to simmer whilst serving rest of meal.

 

Finely chop 2 onions and 2 cloves of garlic put into a pyrex bowl with a lid on, splosh some olive oil on them approx two tablespoons, microwave high 6 mins remove from oven sprinkle 2 heaped tablespoons of plain flour onto the onions stir in well. Meanwhile dissolve 4 Bovril or Oxo cubes in a pint of boiling water adding a good measure of fortified wine Marsala or anything else you have hanging about plus half teaspoon fresh ground black pepper or Worcester sauce stir in to the cooked onions, back into the oven for 3 mins, you will have a gravy to die for and no mess, this is good for filling
Yorkshire puddings and a Wow on toad in the hole Lifts Shepherds pie to a new level.This is all my own invention I cook when I cant get into the garden. Enjoy.

 

Cornstarch here is different than Flour.

 

So many "recipes" seem to include onions and garlic, I want my gravy to taste of the meat I am eating, if I want onion tasting gravy for ie ;liver or sausages I make it with onion or garlic

 

So tell us your recepie for a nice gravy to go with the beef joint OR pork joint for Sunday roast,
Do not keep it to yourself

Jack McH

 

I already posted how I make my gravy