Authentic British Onion Gravy

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Authentic British Onion Gravy

Postby vagreys » Mon Feb 11, 2019 6:10 am

Thicken with flour or corn starch?

I use pork broth, because of my beef allergy, and I've thickened with flour in the past - about 1 tablespoon per cup. I also add a touch of malt vinegar. Got to wondering how the real stuff is thickened?
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Re: Authentic British Onion Gravy

Postby wheels » Mon Feb 11, 2019 4:05 pm

Flour would be the norm. The joint is removed from the roasting pan which is then put on the hob and all but a couple of tablespoons of the fat spooned off. Flour is mixed then mixed with the remaining fat/juice and stock (and wine, beer etc) added to form the gravy.

You can buy gravy salts (very dark brown caramel) to colour it. I just use a drop or two of dark soy sauce - you don't actually need anything though.

An alternative is to use a bought mix of caramelised (very dark brown) sugar and cornflour called Bisto - it gives a very dark brown gravy. Or, there's also instant gravy mixes that you just add boiling water to - revolting stuff.
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