Originally Posted by alescomil
Hoping someone could help me with a problem!
When we're serving a Sunday roast I want to make my own gravy using the meat juices but they don't seem to be able to stretch the whole service, I always run out!
I've added dry granules and some water to stretch it but the taste isn't meaty enough.
What do you add make your gravy go further? I've heard about a Knorr product (Gravy Paste) but I haven't tried it, wondered if anyone else had tried the product and their thoughts?
I work in a pub so serving a good Sunday roast is very important to customers.
Look forward to responses
The easiest way to stretch a batch without diluting the meat flavor would be with a prepared demi-glace. Good quality ones can come frozen for a reasonable price. Just make your gravy the way you're currently doing it and add more thickener and liquid to account for the added demi-glace to make everything (flavor, thickness, salt) balance out.
For what it's worth could you please tell us exactly how you're making your gravy? The classic procedure basically goes:
Remove roast from pan, set aside to rest. Add mirepoix to pan, cook, add flour to make roux with rendered fat (suet,schmaltz, from whatever you cooked) from the roast. Add stock/water (boquet, sachet or other aromatics optional) and cook. Add juices from rested meat as well. Any trim or bones (gizzards, necks, beef chains etc.) also belong in a gravy.