I can't make decent gravy.

In what way is it crap?

Embrace the fresh stuff from Marks. It is your friend.

However, as per KN, why is it crap? Maybe we can work it out for you.

There is nothing wrong with buying gravy ? My secret weapon when it comes to gravy is making too much and keeping some in the freezer to add to future gravy - like bread starter ? I think gravy is better for the addition of gravy.

How do you do yours? Mine is semi proper and semi cheat. I use the meat juices in the meat tray (obviously hoik the meat out first) then I make a paste of 4 teaspoons of bisto and a bit of water, then add more water to the paste (as per packet instructions) then lob it into the meat tray. Stir. Add a good slug or red wine, boil and reduce. Lovely gravy, half cheaty and half not.

I basically do what Iris does, but it always tastes, well, shit. ?

Perhaps mine tastes shit too ?

I'm sure it doesn't, Iris, I think I just have a mental block when it comes to gravy.

Ah well, M&S it is ?

Well, I always cook my meat with a slug of wine so it mingles with the meat juices. Also have shallots & crushed garlic if roasting beef or lamb or apples & crushed garlic with pork. Rosemary is the herb of satan,so we don't have that in this house, but whatever floats your boat.

Decant to a pan - deglaze bottom of dish with wine if anything left there -, season, add stock or more often fresh gravy from Marks and boil to buggery. Some flour to thicken if necessary, make sure is cooked out well though.

Bootiful.

Thanks, MA, will give that one a go.

?

Mmm- i think it depends you what you want from your gravy

i must say i favour a traditional thickened from the meat juices no fannying about gravy

so i roast whatever i am roasting

take the thing out to rest

bung the roasting pan on the hob

scoop off all but a tablespoon or so of the fat

bung in flour - cook it off a bit and then add either homemade stock or the taste of bouillon stuff ( i think that is what it is called - comes in little bottles next to the stock cubes - go easy on the beef one though it is a bit overpowering)

swizzle it all around until happy