Brown Gravy

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. It thickens as it cools, so reheat it gently with a splash of stock or water. Freezes for 3 months.

Making Brown Gravy

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1. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 4 to 5 minutes, until the roux turns a deep nutty brown.

   Mark done Start 4 min timer

2. Take the pan off the heat and pour in about a quarter of the stock, whisking hard until smooth. Add the rest a little at a time, whisking after each addition.

   Mark done

3. Return the pan to the heat and add the Worcestershire sauce, soy sauce, onion granules, garlic granules and pepper. Bring to the boil.

   Mark done

4. Reduce the heat and simmer for 6 to 8 minutes, stirring often, until the gravy coats the back of a spoon. Taste and add salt if it needs it, and pour through a sieve if you want it perfectly smooth.

   Mark done Start 6 min timer

Tips for Success

• Use hot stock and add it slowly. Cold stock poured onto hot roux makes lumps, and hot stock stirs in smoothly.
• Cook the roux to the colour of milk chocolate for the deepest flavour, but watch it and stir constantly, because it burns in seconds.
• Season at the end. The soy sauce and stock are salty, and the gravy reduces as it simmers.

Good Alongside

Mashed potatoes · Roast beef · Meatloaf

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.