Guide
How to make gravy, properly
The five things every gravy has in common, and the order you do them in. Learn this once and you can improvise the rest.
Gravy guides
The technique behind the recipes. Read these once and every recipe on the site gets easier.
Guide
Roux, cornflour or reduction
Three ways to thicken a gravy, what each one does to the taste and the look, and when to use which.
Guide
Deglazing, and why the brown bits matter
The sticky brown stuff welded to the bottom of the tin is not burnt, it is the flavour. Here is how to get it into the gravy.
Guide
Fixing gravy when it goes wrong
Lumpy, thin, greasy, pale, salty, bitter or split. Every common gravy disaster and the fix, in the order to try them.
Guide
Stock, and how much it actually matters
Homemade, shop bought fresh, cubes, bouillon or pods. What each one does to a gravy and when the difference is worth the effort.
Guide
Making gravy ahead, freezing it and reheating it
How far in advance you can safely make gravy, what freezing does to it, and how to bring it back without splitting or thinning.
Guide
Gluten free and dairy free gravy
What to swap, what to check on the labels, and how to keep the texture right when the flour and butter come out.
Guide
Gravy for a crowd
How to scale gravy up without it going watery, how much to make per person, and how to serve twenty plates without a queue.