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Message: <blockquote data-quote="PepeLePew" data-source="post: 755502" data-attributes="member: 4895"><p>I make lush gravy. Nearly always from scratch, depends on the meat but I will often use fruit (plums, pears, apples sometimes dates), knorr stock pots are great base (as I'm bobbins at making stock), wine or brandy, meat juices, vegetable waters, sometimes roasted or sweated shallots/onions, reduce it all on the hob; add flour if it doesn't thicken, always tasting to make sure it's right. Nearly always make too much freeze the leftovers and use in the next one. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin    :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>

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