Perfectly Splendid Gravy

Rich, savoury, and absolutely essential for a proper roast

There’s gravy… and then there’s proper gravy. The kind you make from scratch with the good bits left in the roasting tin. No powder. No shortcuts. Just rich, meaty flavour you’ll want to pour on everything.

Whether it’s Sunday roast, bangers and mash, or Christmas dinner, this is the gravy that does your plate justice.

Ingredients

Juices from your roasted meat
2 tbsp liquid meat fat
1 oz plain flour
1 pint good-quality stock (beef, chicken, or vegetable)
2 tsp gravy browning (optional – for colour and depth)

Method

1. Skim the fat
After roasting, pour the meat juices into a jug and let them sit for a few minutes. The fat will rise to the top—skim off about 2 tablespoons and set aside. Keep the rest of the juices handy.

2. Make a roux
Place your roasting tin directly on the hob over medium heat. (Your roast should be resting under foil somewhere warm.) Add the fat to the tin. Stir in the plain flour and cook for 1 minute, forming a rich, golden roux.

3. Stir in the juices and stock
Slowly add your reserved meat juices, whisking or stirring constantly. Then gradually add the stock. Keep stirring until it’s smooth and lump-free.

4. Scrape the good bits
Use a wooden spoon to work up all the caramelised bits stuck to the tin—that’s where the flavour lives.

5. Simmer & season
Bring the gravy to the boil, then reduce to a gentle simmer for 10 minutes. Season to taste. Add gravy browning if you like it richer and darker.