Savoury, rich and super-satisfying, you can’t beat good-old gravy! Here in the UK, it’s a key component of a traditional Sunday roast and it’s absolutely essential on a Christmas dinner – no exceptions.
Although us Brits are obsessed with the stuff, it’s thought to originate from France and the word ‘gravé’, meaning a seasoned broth or sauce. And it’s not a new invention – one of the earliest mentions of gravy was in 1390, in the book The Forme of Cury, written by the master cooks of King Richard II. In the Middle Ages, meat wasn’t served dry; it was paired with its own special sauce made from various parts of the animal. They were definitely onto something – giblets do make the best gravy (don’t knock it till you’ve tried it!).
But why do we love it so much? Lashings of piping hot gravy have the power to transform – even save – a meal (by hiding a multitude of cooking sins!). To take your gravy to the next level, follow our tried and trusted advice.
Tricks of the trade: How to make the ultimate meat gravy
TRIVET IT:
For the best flavour, you need a vegetable trivet, which is a layer of vegetables in the bottom of your roasting tray that your meat sits on while cooking. This then soaks up the juices from a roasted piece of good-quality meat.
DEEPEN IT:
For a great browning trick, don’t bother peeling your carrots or onions for your trivet – the skins add loads of flavour and will help deepen the colour of your gravy. Let them catch a little for a dark, rich one (just don’t let them burn too much!).
MASH IT:
Once you’ve roasted and removed your meat, mash up the veg trivet, scraping up all the goodness from the base of the pan, and let it cook away on the hob with a lug of sherry, port or wine (which is optional, of course), before adding flour and water or stock.
BALANCE IT:
To help balance the flavours, try adding a dash of Worcestershire sauce.
BOOST IT:
Depending on which meat you’re serving it with, add a spoonful of something delicious to give it a flavour boost. Think cranberry, redcurrant or blackcurrant jelly with turkey or chicken; apple sauce with pork; mint sauce with lamb; or mustard with beef. Oh, and Marmite and red wine vinegar go with pretty much anything, but they’re particularly great for veggie gravies.
STRAIN IT:
Once you’ve mashed up your trivet and added any flavour bombs, strain your gravy through a coarse sieve into a clean pan, before seasoning to perfection.
JUICE IT:
Whether you’re cooking your gravy in advance or making it on the day, always add the resting juices from your meat for an extra hit of meaty goodness.
STOCK IT:
A good quality stock is always worth the investment when it comes to making extra-special gravy – it will help develop the full-on flavour.
FREEZE IT:
Gravy keeps happily in the freezer for up to six months. Simply cool to room temperature, then pour into containers or bags and pop in the freezer, so you always have a stash for gravy-related emergencies.
FLASK IT:
Hob space is always at a premium when you’re cooking a big roast dinner. So rather than leaving your gravy ticking away on the stove, pop it in a Thermos flask and pour it into the gravy boat at the last minute!
Glorious gravy recipes
There’s no denying it – making your own gravy is one of life’s simple pleasures. We’ve rounded up our best-ever gravy recipes, so you can hop on the gravy train. Enjoy!
Gravy can make or break Christmas dinner, so this is your secret weapon when it comes to festive cooking. Make this iconic recipe a few weeks before the Big Day, then simply stash it in the freezer, ready to reheat. Your Christmas Day self will thank you for it.
If you forget to make a batch of Get-ahead gravy, this recipe will save your Christmas Day dinner. What’s more, you’ll only need a handful of ingredients to make it! Keep it simple, or add beautiful flavour bombs, like red wine or Vin Santo and cranberry or redcurrant jelly, to add another level of deliciousness.
MORE: Christmas recipes
Gravy isn’t all about the meat! We love a good vegetarian gravy. Porcini mushrooms, red wine and balsamic vinegar bring a beautiful depth of flavour to this one, balanced with the sweetness of quince jelly. If you’re feeding a mixed crowd, reserve some of this for the veggies and reheat the rest in your tray of roasted meat juices for the meat-lovers.
This will give a classic meat gravy a run for its money – trust us! Flavoured with port, blackcurrant jam and fresh woody herbs, there’s absolutely no compromise on the flavour front. If you want to adapt this for meat-eaters, check out the tip at the bottom of the recipe.
Every roast chicken dinner needs gravy to go with it – it’s a universal truth! The gravy in this recipe makes use of a beautiful veg trivet and the roast chicken’s resting juices, meaning it’s extra tasty.
Toad-in-the-hole should always be served with lashings of the good stuff, and this onion and apple gravy recipe is a thing of beauty. Caramelised onions and sweet apples are teamed with rosemary and honey – c’mon, you know that’s gonna be good!
This gluten-free gravy is ridiculously easy to make – all you need to do is swap the plain flour for cornflour. It’s an ingredient swap that no one will notice, so great for everyone around the table.
Spice up your life with Georgina Hayden’s Cajun-spiced gravy. Roast a whole chicken with smoked paprika, cayenne pepper, allspice berries, orange zest and thyme, then use all of that wonderful flavour from the roasting tin as the base for your spicy gravy. It’s lip-smackingly good.
Push the gravy boat out
Take the ritual of gravy pouring up a notch with Jamie’s Great Gravy Boat. It’s designed with your best-ever gravy in mind, and features a comfortable handle that’s perfect for passing around the table.
