Miche wrote in
:

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.



I used to make all my own gravies (back in the day!!) and even taught a
few women how to make it properly. But now, with the advent of quite a
few *very* lovely prepared sauces/gravies, I rarely do it. It comes down
to a time thing.

We've used the Continental and Gravox range.

http://www.unilever.com.au/ourbrands...oducts/default.
asp?linkid=dropdown


http://www.gravox.com.au/Products/Li...viesAndSauces/


Both sites don't actually show all their products. I use a Caramalised
onion and Garlic (not as often as I'd like too!), Char Grilled Steak,
Beef with Shiraz.

I was sceptical to start with about using them, but they're just as
good, if not better than anything I'd make at home.

*Although*, I did do a Shiraz reduction sauce that everyone wanted more
of....... but it took a lot of fluffing around and about 15mins to do.
--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.