What's really in your packet gravy?
Gravy can totally make a dish - and in fact, I think it's almost illegal to have a roast without one.
But... check out the ingredients you'll be ingesting into your lovely body when you use the packet products:
potato starch, carmel colour (1), vegetable fat, soy sauce powder, glucose syrup, stabilisers (331, 340), anti-caking agent (551), salt, sugar, maltodextrin, vegetable gum, flavour enhancer (635), food acid, spices, colours (150c, 102, 124).
It should be re-labelled as "Freaky Lab-ingredient Sauce".
Go your nana method - after roasting your meat, leave a few tables spoons of juices in the roasting pan, add in flour (spelt would be good here - first mixed to a paste with a bit of water), water or stock - or water from cooking veg, herbs, s&p and heat on the element until thick, scraping all the yummy bits off the bottom of the pan.
Whole foods alternative?
I fry up a chopped onion in the fat left in the roasting pan (or you could just do this in a pot), then add a cup of bone broth (home-made stock), s&p, herbs, combine, and then whiz in the blender and reheat. The kids actually like this gravy better than any packet gravy and even call this "the best gravy in the world". I think that's quite a good result. You can get the full recipe here.
Another alternative is to add cooked cauliflower or pumpkin to give it more thickness.
Got another option? - share the love and comment below.