In article ,
PeterLucas wrote:

But our 'gravy' over here is made with flour put into the pan drippings,
with beef/chicken stock cubes and seasonings added, then water.

Served in most places, they call it a 'sauce'. Gravy seems to be a 'low
brow' term for them.

I don't think I have ever put stock cubes into gravy. Salt, yeah, but
not stock cubes (which are just meat-flavouring flavoured salt, anyway).

Pan juices, water, cornflour, salt, pepper, maybe a bit of rosemary...
that's it.

Miche

--
Electricians do it in three phases