Hi, i just made thr jamie oliver cook in advance gravy where you roast up chicken wings, onion, carrot and celery and its as pale as anything…why is this and what can i do to rescue it?
you could add some chicken stock /chicken gravy granules, some paprika, something like that? even if its pale, does it taste nice? gravy does not have to be dark brown
One tip that I read many years ago, and have actually used, is to caramelise a small amount of sugar so it becomes dark brown and you can use that to darken the gravy. It doesnt make the gravy taste sweet providing you dont use very much, maybe a tablespoon. It is a potentially dangerous technique because it means holding a ladle or equivalent in either the flame of a gas cooker or on the rings of an electric cooker. So you need to make sure that the handle of the ladle is well insulated so the heat doesnt travel to your hand. Basically, you put a small amount of sugar in the ladle and wait until it bubbles and goes dark brown (doesnt matter if some of it goes hard because itll go back to being liquid when you mix it with the gravy). I know it works, because thats exactly why I tried that technique. But, please, be careful – pale gravy is better than burned fingers.
I made this myself last night and it is now in the freezer ready for christmas day Did you let it roast till it had browned? Have you mashed it up to within an inch of its life? I added chicken stock too (unashamedly, from knorr cube). It will definitely be paler than gravy made from granules or bought gravy. Bet it tastes great though
Does anyone have recipe for this please? I missed the programme, and our Internet connection is rubbish for downloading programmes, it keeps pausing every few seconds, very frustrating! Thank you.
Thank you so much Jajas – thats fantastic! Brilliant. Best go out tomorrow to buy the ingredients. Sorry for hijack thread
jajas is right, but at the end, when you put the tray on the heat and mash up the contents, sprinkle over a couple of tbsps of plain flour and mix it around then add 2 pints of chicken or veg stock and keep stirring – keep tasting and add seasoning – I also added a bit of dried sage. Simmer for 10 mins or so then put through a sieve. If you are freezing, allow it to cool then freeze. I froze mine in a sealable bag-type-thing so it froze flat and didnt take up too much room.
thanks stirling! im planning to make tomorrow, as i think that should be okay in fridge for 3 days. thanks for posting
I use dark soy sauce and Worcestershire sauce to add a bit of colour. Go easy, though, as both are strong flavours. If you havent got much colour it sounds like you didnt roast the veg/chicken wings enough to start with. But dont worry, it will taste lovely!
it tastes a bit like soup!!!!! would this be because i didnt roast the chicken wings long enough, i didnt use any kind of oil or fat to roast them in either!! I roasted the chicken wings for an hour as intructed, i followed everything as intructed so i dont know why its gone wrong
right, ive added some gravy granules and it still tastes of soup so im going to start again…any advice, im thiking of maybe adding a bit of chicken fat and frying the onions and chicken wings to get a bit of colour on them….any other tips?
I did Jamies gravy on Friday night. Some of the veg burnt a bit whilst roasting so that helped the colour. I also added some white wine. Tastes yum and any way of getting ahead will help keep my stress levels on Xmas day to a minimum.
see, my veg was quite aneamic looking, i think that must have been where it went wrong, im going to roast it for longer and add a bit of fat i think….. hmm, love the white wine idea too (also means i get to drink the rest)
Do you mash the veg up and leave it in, or do you strain the gravy to take the veg out?
I made this too and it did go dark – the chicken wing and some of the veg had gone brown after Id roasted them Heres Jajas list adapted with added quantities Celery He used 2 large ones (I used 4 small ones) Carrots He used 2 big ones washed not peeled and roughly chopped (I used 2 middle sized and 1 small) Onions He used 2 big ones chopped in quarter (I used 1 big & 2 small) Sage leaves He used 5 chopped(i used the whole bag of the Tesco fresh stuff) Bay leaves 2 just thrown in Rosemary He used 2 large springs (I used dried – dont tell Jamie) Smoked streaky bacon 2 rashers chopped Chicken wings Looked like he used 4/5, cracked open/flat – I used a bag of frozen ones (much smaller than Jamies) Star anise 2 (I didnt use cause I couldnt find any anywhere!) Season with salt and pepper
I had the very same problem Minx. I have added some beef bisto and it is much much better. Tastes lovely but still a bit soupy thick. But I am NOT starting again. Bollocks to that. The fact I have done it in advance is a Christmas miracle in itself.
I was about to ask the exact same question. I made both the JO stock and the gravy yesterday. The stock is lovely but the gravy was pale and tasted very soupy. I think I might just use the stock with the turkey juices I cant be bothered to start again – and its too much waste anyway.
Gravy browning doesnt alter the falvour/texture at all. I have some (my MIL bought it when she was down visiting). Not something that I would buy (I havent used it for years), but it is handy when you get pale gravy.
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What do you all mean by soupy – are you referring to the consistency or the taste? If its consistency then cant you just thin it out? And do you strain it to take the veg out or not? Im worrying now, as I plan to make it tomorrow but it seems like its a bit hit and miss
I was brought up (Mum v good home cook, gran former cook in service, Dad prof chef) to make gravy from the meat juices – that gives it the flavour – and then add a few drops of gravy browning to improve the colour. Mum and Dad used to mix flour with the juices to thicken. However, I add veg water to the juices (all tepid). Then I mix up cornflour with a little water till quite smooth. Then I add the white cornflour liquid to the juice-and-veg-water and stir over low heat. The gravy thickens as the mixture gets hotter, approaching boiling, and cooks. Then I adjust seasoning and colour to taste. You can add a little alcohol at an early stage (so that it cooks) or herbs etc. Thats basically it. Lovely gravy with no need of Marmsto.
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Simmer for a few minutes until it thickens to desired consistency. Add dark soy sauce (or gravy darkener) to achieve desired colour without affecting taste. Start with the amount per ingredients, then add more if you want to darken. Add salt and pepper to taste.
Either way, I hope you find them useful and a way for you to quickly pick up on something new today.
Just a little bit will do, depending on how large of a batch you are making.
Heat sugar and 1 Tablespoon water over medium heat, stirring constantly until the sugar is dissolved. Slowly add your boiling water, stirring as you go, and heat continuously until you’ve achieved a syrup-like consistency. Use immediately or seal in jar for future use.
For my fellow homesteading enthusiasts, I’m starting a new weekly feature on the blog called Traditional Homestead Quick Tips.
Today’s quick tip comes from “The Home Queen Cookbook”, circa 1893. I’ve already expressed my love for this tattered treasure of a book in my “Know Your Worth” post for my fellow homemakers. As I was reading through, I came upon the following instructions for making bouillon:
I was brought up (Mum v good home cook, gran former cook in service, Dad prof chef) to make gravy from the meat juices – that gives it the flavour – and then add a few drops of gravy browning to improve the colour. Mum and Dad used to mix flour with the juices to thicken. However, I add veg water to the juices (all tepid). Then I mix up cornflour with a little water till quite smooth. Then I add the white cornflour liquid to the juice-and-veg-water and stir over low heat. The gravy thickens as the mixture gets hotter, approaching boiling, and cooks. Then I adjust seasoning and colour to taste. You can add a little alcohol at an early stage (so that it cooks) or herbs etc. Thats basically it. Lovely gravy with no need of Marmsto.
I had the very same problem Minx. I have added some beef bisto and it is much much better. Tastes lovely but still a bit soupy thick. But I am NOT starting again. Bollocks to that. The fact I have done it in advance is a Christmas miracle in itself.
jajas is right, but at the end, when you put the tray on the heat and mash up the contents, sprinkle over a couple of tbsps of plain flour and mix it around then add 2 pints of chicken or veg stock and keep stirring – keep tasting and add seasoning – I also added a bit of dried sage. Simmer for 10 mins or so then put through a sieve. If you are freezing, allow it to cool then freeze. I froze mine in a sealable bag-type-thing so it froze flat and didnt take up too much room.
I made this too and it did go dark – the chicken wing and some of the veg had gone brown after Id roasted them Heres Jajas list adapted with added quantities Celery He used 2 large ones (I used 4 small ones) Carrots He used 2 big ones washed not peeled and roughly chopped (I used 2 middle sized and 1 small) Onions He used 2 big ones chopped in quarter (I used 1 big & 2 small) Sage leaves He used 5 chopped(i used the whole bag of the Tesco fresh stuff) Bay leaves 2 just thrown in Rosemary He used 2 large springs (I used dried – dont tell Jamie) Smoked streaky bacon 2 rashers chopped Chicken wings Looked like he used 4/5, cracked open/flat – I used a bag of frozen ones (much smaller than Jamies) Star anise 2 (I didnt use cause I couldnt find any anywhere!) Season with salt and pepper
see, my veg was quite aneamic looking, i think that must have been where it went wrong, im going to roast it for longer and add a bit of fat i think….. hmm, love the white wine idea too (also means i get to drink the rest)
How to Make Gravy from Turkey Drippings | ChristmasTurkey Gravy | Turkey with Gravy | Easy Gravy
FAQ
How do you make gravy darker?
Why is my gravy too light?
What can you use to color gravy?
How do you darken gravy?
* Add a small amount of dark soy sauce or Worcestershire sauce to the gravy. This will add a deep, umami flavor to the gravy and help to darken it. * Roast some vegetables (such as onions, carrots, or celery) in the drippings before making the gravy. This will add a deep, roasted flavor to the gravy and help to darken it.
Why should I darken Turkey Gravy?
There are a few reasons why you might want to darken turkey gravy. * To make it more visually appealing. A dark gravy is more appealing to the eye than a light gravy. It can also help to make the turkey look more appetizing. * To give it a richer flavor. A dark gravy has a richer flavor than a light gravy.
How do you make turkey gravy with pan drippings?
The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. This is simply the most perfect gravy for your Thanksgiving turkey using pan drippings! So rich, so smooth and so easy! Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.
How much drippings do you need to make turkey gravy?
You need 1 1/2 tbsp drippings and 1 1/2 tbsp flour for every 1 cup of broth to make gravy. If you do not have 6 tbsp of drippings from a 6 kg / 8 – 12lb whole turkey, top up with melted butter. If your turkey was smaller or you want to make less gravy, use the recipe scaler (click servings and slide down).