This ultimate real gravy recipe uses roasted meat juices, caramelised vegetables, wine, and stock to make a proper gravy that beats any packet or cube. The base method works for roast beef, chicken, pork, lamb, turkey, duck, or even a vegetarian roast with a good vegetable stock.
For a large jug of proper gravy you will need: Hot roasting tin with drippings and browned bits from your roast, 1 large onion or 2 shallots finely chopped, 1 carrot and 1 stick of celery finely chopped, 2 tablespoons fat from the tin or butter, 2 tablespoons plain flour, 150–250 ml dry red wine or port (or white wine for poultry), 500–700 ml good quality beef, chicken, turkey, or vegetable stock (hot), 1–2 tablespoons redcurrant or apple jelly, or a splash of soy/balsamic for colour and richness, Sea salt and freshly ground black pepper, Fresh thyme, bay, or rosemary (optional).
Ingredients
Method – Step by Step
Method: Remove the meat from the roasting tin and set it aside to rest, leaving all the fat and juices in the tin. Place the tin over medium heat and add the chopped onion, carrot, and celery, stirring to scrape up the browned bits until the veg is well caramelised. Sprinkle in the flour and stir it into the fat and vegetables to make a roux, cooking until the flour turns light brown and smells toasty. Pour in the wine or port and stir vigorously, scraping every sticky bit from the bottom of the tin as the alcohol reduces by about half. Gradually whisk in the hot stock, a little at a time, until you have a thin gravy that will thicken as it simmers and cools. Add herbs and the jelly, then simmer for several minutes until glossy, tasting and adjusting seasoning with salt, pepper, and a dash of soy or vinegar if needed. Strain the gravy through a sieve into a clean pan or jug, pressing the vegetables to release every drop of flavour. Keep warm until serving; remember gravy should be slightly thinner in the pan because it thickens on the plate as it cools.
Tips for Perfect Real Gravy Every Time: Use hot stock so the gravy comes together smoothly and avoids lumps. Aim for a pourable gravy that coats the back of a spoon rather than a gloopy paste. Taste as you go; the right balance of salt, acidity, and sweetness from wine or jelly makes the gravy addictive.
You can make a base gravy in advance using roasted bones, onions, carrots, celery, wine, and stock, then enrich it with fresh pan juices on the day. Leftover real gravy can be cooled, stored in the fridge, and reheated gently, or used as a base for pies, stews, and casseroles.
Master the Art of Sauce Making
Mastering the ultimate gravy recipe requires practice and attention to detail. Food experts from BBC Food recommend using fresh ingredients and quality stock. You can explore more cooking techniques at Serious Eats, where they share advanced culinary skills. With our step-by-step gravy recipe guide, you’ll develop the confidence to create exceptional sauces for any occasion. Whether serving at a dinner party or family meal, quality gravy preparation makes all the difference to your dining experience.