Sauces
British
BritishGravy
A proper British gravy to pour over roasts, bangers and mash, or a Sunday dinner. The basic tier leans on granules for speed, the better tier builds a roux from pan drippings, and the ultimate tier reduces homemade stock with red wine for deep, glossy richness.
Vegetarian
Dairy-free
Nut-free
Budget version
Instant gravy granules whisked into boiling water in two minutes.
Per serving£0.15
Total cost£0.60
Time5 min
Ingredients for 4
- 40 g gravy granules , beef or chicken flavour
- 500 ml boiling water
- 1 tsp Worcestershire sauce , optional, for depth
- black pepper , to taste
Method
- Boil the kettle and measure the granules into a jug or pan.
- Pour over the boiling water a little at a time, whisking constantly to avoid lumps.
- Stir in the Worcestershire sauce and a grind of black pepper.
- Let it sit for a minute to thicken, then serve hot.
Equipment
- jug
- whisk
The three ways, side by side
Budget
Instant gravy granules whisked into boiling water in two minutes.
Better
A real roux gravy built from roasting-tin drippings and stock.
Ultimate
A glossy red-wine reduction built on homemade stock and caramelised shallots.