Jenyfari

If you have cooked up some vegetables to have with your roast then use the water that you cooked them in to make the gravy. It adds nutrients and provides a better flavor.

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riskey58

I also use the the juice from the meat and vegetables, But I take make a rue which is butter and flour let it c0ook for a few minutes until it is like a paste. Then I add my broth it thickens it and you will not get any lumps. It works really great.

Stephanie2377

Oh, this sounds delish! Do you mind telling how much butter and flour you use? I would love to know how to make a rue!

tater03

I wish I could make a good gravy. I have tried everything I can think of and I just cannot get rid of the lumps or it just doesn't taste that great. I guess this is my one thing that I will never get. I never thought of using the water from the acutal vegetables though.

riskey58

I ususlly use the same amount of flour as I do butter. I use 2 table spoons of butter and the same amount of flour. It works really great for me.

berlinlife06

Hmm... I am not a big fan of gravy, but this one actually sounds amazing! I've used the base of flour and butter to make beshamel sauce (I'm not sure how is the spelling) but to that add milk and salt and some pepper, and poured over steamed veggetables, some parmesan cheese and in the oven until the cheese is brownish, and makes a fantastic side dish!

Taggart

I'll have to try making the rue from butter and flour.

When I cook a chicken or piece of beef, I put stock in the pan. Then before serving, I strain most of the stock out, and mix some of the cooled stock with corn starch to make a paste. If I don't let it cool enough, I get lumps. I stir that back into the rest of the stock and heat till it thickens.

If it's not thick enough, I put some more corn starch in a little strainer, and shake over the gravy while stirring.

If I want more flavour, I'll add bullion powder, and I usually add some browning and seasoning liquid.