“Au Jus” literally means “with juice.” It refers to the juices in a pan from cooking meat, served as they are with the meat, as opposed to being made into gravy. The “jus” may have been flavoured from any herbs, etc, that were cooked with the meat. The most common occurrence of “jus” being served…
Gravy
Beurre Manié
Beurre Manié is a kneaded mixture of butter and wheat flour. It is used to thicken sauces without causing them to go lumpy. The science is that the fat in the butter prevents the flour molecules from clumping together when added to liquid.
Bisto Gravy Thickener
Bisto Granules © Denzil Green Bisto is a powder for making gravy with. It comes in flavours such as beef, vegetable, chicken, curry, onion flavoured, cheese, and white and parsley sauces (launched 1984.) It can be added into casseroles, stews and soups to thicken and add flavour. It has been sold in granule form as…
Bisto Instant Gravy Granules
Bisto Granules © Denzil Green Bisto Instant Gravy Granules are a granulated powder for making gravy from. You just add boiling water to them to make the gravy; the granules add both the flavouring and the thickening. The granules come in different flavours such as “favourite” (regular, sort of beef flavoured), chicken, turkey, curry sauce,…
Brown Roux
Brown roux is roux (a starch and fat based thickener) which has been cooked until it is a dark brown. It thickens sauces and gives them a nutty taste.
Cream Gravy
Cream Gravy is a very thick, light coloured gravy flecked with crisp bits from the pan, made particularly in the American south. To make Cream Gravy, you leave a couple of tablespoons of the oil, lard or drippings in the frying pan along with the brown bits from the frying. You stir in some flour,…
Gravy
Gravy is a thickened savoury sauce made from the juices (“drippings”) of cooked meat. It may be dark or light in colour, and is served hot as a pouring sauce. Gravy, in theory, gets its colour and flavour from the meat drippings. In practice, many people like to use a gravy browning liquid or powder…
Gravy Browning
Gravy Browning is not the same as gravy powder. Browning just adds colour, and (most claim) some flavour. Gravy Powder will thicken the gravy as well. There are many different Gravy Browning products made, including such brands as such as Kitchen Bouquet, Goodall’s, and Crosse and Blackwell. Strict Gravy Browning products — ones that have…
Kitchen Bouquet
Kitchen Bouquet is a bottled condiment sauce used as an ingredient in cooking, rather than as a table condiment. It is mostly used for its ability to add a dark brown colour. It’s generically referred to as a “browning agent.” Some people think it has no flavour; some people think the flavour is an important…
OXO
OXO © Randal Oulton OXO is a cooking ingredient condiment used as a flavour boost to gravies, stocks and stews. It is available in chicken and beef flavours, as well as vegetable and lamb, Beef is the most well known. It has been sold for most of its product lifespan in small cubes wrapped in…
Red Eye Gravy
Red Eye Gravy is a made in the southern US states. It is often made from salt-cured ham drippings in the frying pan after frying it up for breakfast. Drippings from bacon or sausages can be used as well. You drain off excess fat from the pan but leave some, then stir in about 1/3…
White Meat and Gravy
Poorer folk in the American South used to make a breakfast dish they called “white meat and gravy.” While some innocents infer that the “white meat” was chicken or turkey (not realizing how expensive chicken was back then) and some wise-acres guess alligator, it was actually salt pork fat. The salt pork would be boiled…