how do you make gravy?

Here's a question for you - what's the best way to make gravy?

I normally take the roasting tin, remove the spuds and the meat, then put it on the hob and add little flour if necessary. Then I turn on the hob and pour in the potato/veg liquor and sometimes a little wine (or cider if it's pork) and reduce while stirring.

Last night I tried an easier way and it was quite good - I just poured the vegetable water into the pan when the potatoes were almost done, stirred it around a little and then put it all back in the oven.

I suppose it depends on how much juice your meat is releasing (ooer) and how 'fancy' you want your gravy, but the end result was pretty good.

Oh, and I'm not interested in the opinion of anyone who uses bisto or oxo or bovril or whatever.

Posted By: Dave in France, May 30, 09:00:32