How to Make Gravy

A good gravy is the quiet hero of any roast dinner. It brings everything together, soaking into the folds of Yorkshire puddings, pooling around fluffy roast potatoes and enriching every mouthful of meat. At its best, gravy is savoury, glossy and packed with deep flavour. It turns a simple meal into something memorable and is the finishing touch no plate should go without.

While gravy granules may offer a quick fix, nothing compares to the satisfaction of stirring a pan of proper homemade gravy. Whether you are using the roasting juices from a chicken or beef joint or building it from stock, the process is simple and rewarding. With a few essential ingredients and a bit of patience, you can create a sauce that elevates your entire meal.

What Is Gravy?

Gravy is a savoury sauce typically made by deglazing the roasting tin or pan with stock, then thickening and seasoning the liquid to taste. It often includes the juices and fats released from meat during cooking, which lend a deep, roasted flavour. Some gravies are thickened with flour or cornflour, while others rely on reduction alone for body and texture.

There are several types of gravy, from pale and delicate chicken gravies to rich beef or lamb versions, or even vegetarian onion gravy made with caramelised onions and vegetable stock.

A Brief History of Gravy

Gravy has been part of British cookery since at least the 14th century. The word itself comes from the old French term grané, which referred to a meat broth or sauce. It became a central part of English cooking, particularly in the context of roast dinners, which evolved into a Sunday ritual. Over time, different variations developed depending on the type of meat and regional preferences.

Ingredients and Preparation

To make traditional gravy, you will need meat juices or drippings, plain flour and stock. If you have roasted meat, begin by transferring it to a warm plate to rest and placing the roasting tin over a medium hob heat. Stir and scrape the bottom with a wooden spoon to release the caramelised bits stuck to the base. These are full of flavour and essential to the gravy’s depth.

If there is a lot of fat, spoon off some but leave a few tablespoons in the pan. Add plain flour and stir to create a roux. Cook this gently for a minute or two until it turns golden, then slowly add hot stock, stirring constantly to avoid lumps. The mixture will thicken as it simmers. Taste and season with salt, pepper and perhaps a splash of Worcestershire sauce or red wine for added depth.

If you are not using a roasting tin, the same process can be done in a saucepan with butter or oil in place of meat drippings. You can also sauté some finely chopped onions, carrots or celery for a more complex base.

Choosing the Right Stock

The quality of the stock makes a big difference. Homemade chicken, beef or vegetable stock gives the best flavour, but a good-quality shop-bought one works well too. If you use stock cubes, be careful with additional salt. You can also mix types of stock depending on the meat you are serving.

For beef gravy, a splash of red wine or a teaspoon of marmite adds a savoury richness. For chicken or turkey gravy, a touch of white wine, lemon or fresh herbs such as thyme or sage brings brightness.

Tips for Smooth, Flavourful Gravy

Always add stock gradually while stirring to prevent lumps. If lumps do form, a quick whisk or a strain through a sieve will fix it. Simmer the gravy gently to reduce and thicken, allowing the flavours to concentrate. If it becomes too thick, add a little more stock or water to loosen.

For an extra luxurious gravy, finish with a knob of butter just before serving. This adds shine and richness to the final sauce.

Common Mistakes to Avoid

Avoid using too much flour, which can make gravy gloopy or pasty. Let the flour cook for a minute or two in the fat before adding liquid, or the gravy may taste raw. Do not skip the deglazing step, as it lifts all the browned flavour from the pan. Also, be cautious with salt, especially if using concentrated stock or pan drippings, which can already be quite salty.

Vegetarian and Vegan Alternatives

You can make a fantastic meat-free gravy using onions, garlic, mushrooms and herbs. Slowly caramelise the vegetables in oil or plant-based butter, then stir in flour and vegetable stock. Add soy sauce or miso paste for umami depth, and strain before serving for a smooth finish. Plant-based gravies are especially good with nut roasts or root vegetable dishes.

Serving Ideas

Gravy is traditionally served hot in a jug or gravy boat alongside roast meats and trimmings. Spoon generously over your Sunday roast, drizzle it onto mash or pour it into the centre of a Yorkshire pudding. It is also brilliant over sausages, meatballs or pies and can even be used to enrich stews or casseroles.

Final Thoughts: A Sauce to Savour

Homemade gravy is one of those simple things that brings tremendous joy. It is more than just a sauce. It is a connector, tying together all the elements of a meal with warmth and flavour. Once you have made it from scratch and tasted the results, there is no going back. Whether for a family roast or a quiet supper, a proper gravy turns good food into a great meal.