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best way to make gravy?

#2
I often make 'gravy' like this: (note this is a recipe from pre-dukan)
fry chopped onion and garlic
add a stock cube and water
add any of these: marmite, wine, worcestershire sauce

I think the stock cube should be ok unless you have an issue with the amount of salt you consume - I don't worry as I don't have much salt. Ditto for the other seasoning I've mentioned. You could try other herbs and spices to add flavour without salt.
 

Emmma

grammar police
#3
This is what i do for a sauce when i'm making steak, you might be able to adapt it using the roasting juices.

Once the steak is out of the pan & resting add chopped onion & garlic to the pan with some water & scrape the bottom of the pan with a spoon or spatula to deglaze
Cook till softened
Add mushrooms if required and cook through.
add seasoning, a splash worcestershire sauce & splash of brandy, cook to evaporate alcohol.
Take off the heat to cool slightly and add a few spoons of quark to the mixture, stirring in to melt.
You can heat very gently after this point if necessary but don't let it get too hot or the quark will split.
 

CoCoMo

Full Member
#4
You can get Reduced Salt Just Bouillon stock in Holland & Barrett, great base for all gravies and sauces. I swear by that stuff anyway as a savoury hot drink in Winter, haven't feel the need on Dukan so far as the weather has been so warm, but might use it as a drink on PV days in the future.
 


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