How to make gravy

[northofnorth]

Australia's most Australian Christmas song.

https://www.abc.net.au/news/2021-12-21/ ... /100715890

[Nom De Plume]

My mum always made the gravy
And now it's gravox

I miss mum.

[Bobby]

My mum always made the gravy
And now it's gravox

I miss mum.

I cheat too with Gravox - it always works well.

[Nom De Plume]

My mum always made the gravy
And now it's gravox

I miss mum.

I cheat too with Gravox - it always works well.

Not only did mum make the gravy from scratch, but the mince pies and shortbread too.

[Black Orchid]

I always make gravy from scratch. It's so easy and so much better.

[Nom De Plume]

I always make gravy from scratch. It's so easy and so much better.

Not me... tried, many times but no one seemed to appreciate my grey, lumpy mess.
Mum would say it's easy... but she, like you, lied.

[Bobby]

My mum always made the gravy
And now it's gravox

I miss mum.

I cheat too with Gravox - it always works well.

Not only did mum make the gravy from scratch, but the mince pies and shortbread too.

So could my mum.
However making gravy is prone to error -
if you are not careful burnt bits of meat can get into it
from the bottom of the pan and give it a burnt awful flavor.

[Black Orchid]

Whisk it to get rid of the lumps or toss a couple of ice cubes in it. Pour what you need of the pan drippings into a saucepan to make the roux in the saucepan rather than in the baking tray. Easy peasy.

[Bobby]

Whisk it to get rid of the lumps or toss a couple of ice cubes in it.
Pour what you need of the pan drippings into a saucepan to make the roux in the saucepan rather than in the baking tray. Easy peasy.

But I normally drain out the fat from the baking tray and pour in some Gravox and water.
Same problem - if burnt pieces of meat have stuck to the pan they will get into the gravy.
The pan dripping are too fatty to use.

[Black Orchid]

Whisk it to get rid of the lumps or toss a couple of ice cubes in it.
Pour what you need of the pan drippings into a saucepan to make the roux in the saucepan rather than in the baking tray. Easy peasy.

But I normally drain out the fat from the baking tray and pour in some Gravox and water.
Same problem - if burnt pieces of meat have stuck to the pan they will get into the gravy.
The pan dripping are too fatty to use.

You need the pan drippings to make a tasty gravy. Why do you have burnt bits on your meat?