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Old Mar 15th, 2017, 05:16 AM   1
ronnie1234
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Gravy


Gravy - best method plain flour with meat juices?

Or corn flour?



 
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Old Mar 15th, 2017, 12:35 PM   2
MindUtopia
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We do flour and then often purée the roasting veg with an immersion blender and then sometimes strain if it's a bit too thick or chunky but gives it a nice flavour.



 
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Old Mar 16th, 2017, 03:30 AM   3
Pearls18
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I just use plain flour, I find it thickens up easily enough.



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Old Mar 17th, 2017, 08:55 AM   4
jd83
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I use plain flour for gravy. I've never heard of using corn flour for it.



 
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Old Mar 17th, 2017, 08:59 AM   5
Lauraxamy
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I've always used plain flour.. didn't know you could use any other!



 
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Old Mar 18th, 2017, 02:41 AM   6
kellyc1987
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I've used both and definitely prefer real flour

I use cornflour if I am making a gravy without meat juices (like with a pie and mash)



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Old Mar 19th, 2017, 16:37 PM   7
smileyfaces
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I use cornflour



 
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Old Mar 22nd, 2017, 16:36 PM   8
HelenJane
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Meat juices, veg juices and gravy granules



 
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Old Mar 22nd, 2017, 17:48 PM   9
AnneD
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Cornflour. I also do the veg I put around the roast like MindUtopia but don't puree it, just whisk madly until it's almost as good as blended.



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Old Mar 29th, 2017, 21:46 PM   10
babifever
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Plain flour, oil and simmer, usually with meat/ veggie juices



 
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