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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Re: Authentic British Onion Gravy

Postby ahm Fae glasgow » Tue Apr 02, 2019 12:04 pm

On occasion when I have ran out of Bisto, I have used instant coffee. This achieves the same effect but it also adds that mysterious hint of something that raises eyebrows when some taste it.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
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