{"id":3246,"date":"2024-05-08T17:00:43","date_gmt":"2024-05-08T09:00:43","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3246"},"modified":"2026-05-05T13:03:46","modified_gmt":"2026-05-05T05:03:46","slug":"thermogourmand-gravy-from-scratch","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2024\/05\/08\/thermogourmand-gravy-from-scratch\/","title":{"rendered":"ThermoGourmand Gravy from Scratch"},"content":{"rendered":"

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I absolutely love gravy! I can’t help it; I drown my roast dinner in gravy.<\/p>\n

I normally use a pre-mix – Knorr Rich Brown Gravy. But, I know that it has various ingredients that really aren’t the healthiest and thought I need to try making it from ingredients I have in the fridge and pantry.<\/p>\n

I recently tried a Thermomix recipe for Basic Gravy. Unfortunately, it didn’t meet my expectations.
So, what to do except make my own! And, I love it.
For the water ingredient, I added the liquid (about 140g) squeezed from vegetables that were minced in the Thermomix to make a meatloaf, which is why mine looks a bit orange…<\/p>\n

If you don’t add this, you may like to add a little sugar to balance the sweet\/salty taste necessary for good flavour.<\/p>\n

This is a base recipe. Add whatever herbs you like, depending on what you are serving with your gravy. And, of course, add any meat or vegetable juices to make up the water content.<\/p>\n