How do you make 'proper' gravy?

[tarannau]

NOOOOOOOOO> Must better to cook and brown flour in fatty pan juices before deglazing the pan. Otherwise the gravy will be pallid and taste far more floury.

We've been here before though haven't we?

 

[Orang Utan]

Fair dos...but a definition of roast:

http://en.wikipedia.org/wiki/Roast Sunday roast for a veggie will often be roasted veg / nut roast

A def of gravy:

http://en.wikipedia.org/wiki/Gravy A sauce made from the juices that run naturally from meat or veg

http://en.wikipedia.org/wiki/Sausages Vegetarian sausages

Sausages...see 3.10

Anyways, the gravy definition

Wiki is not be trusted as a source though is it?
I got mine from the dictionary - far more authoritative

 

[ScallyWag II]

Wiki is not be trusted as a source though is it?
I got mine from the dictionary - far more authoritative

pwned by a bloody book

I now have to pick up the 20 or books that fell off the book shelf that were on top of my dictionary

 

[Guineveretoo]

I just finished eating toad in the hole (made with vegetarian sausageshapetubes), new potatoes, glazed carrots, cauliflower in parsley sauce, peas and vegan food accompaniment sauce.

It was yummy.

 

[Orang Utan]

Not toad in the hole, you mean.

 

[Cloud]

Meat juices and a home made stock would be the nirvana of gravy I guess but I seldom make it anymore.

It's not easy doing a good roast sauce, not as easy as something like bechamel.

 

[Xanadu]

NOOOOOOOOO> Must better to cook and brown flour in fatty pan juices before deglazing the pan. Otherwise the gravy will be pallid and taste far more floury.

We've been here before though haven't we?

To be perfectly honest, I make my gravy differently every time. Sometimes I even deglaze the pan with wine and pour it into a bowl, then cook some of my ladled off fat with flour, adding the deglazed juices and whatever stock is needed after.

My gravy is always delicious (never floury).