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Farm Fresh Ingredients
Marinades & Gravies

Making a great gravy

How To Prepare

With everything at hand, it should take no more than 10 minutes max to make your gravy. When the meat is cooked, remove to a plate then rest in a warm place, covered with foil while you get on with the gravy. Strain off the cooking liquor and skim off any excess fat. Leave the remaining meat juices to one side.

Use the same roasting tray in which you cooked the meat: you’ll find all the concentrated flavours in there, and the best bits are the bits that have stuck to the bottom of the roasting tray. Place the tray over medium heat and stir really well to break up the sticky meaty bits in the bottom of the tray. 

You can thicken the gravy using flour or cornflour. If using flour, mix the flour in with the remaining meat juices at the bottom of the roasting tray. To serve 3-4, make up some stock in a jug by adding a half a litre of boiling water to a Knorr Chicken or Knorr Rich Beef Stock Pot. Now add the stock gradually to the roasting tin on medium heat stirring constantly until the gravy starts to thicken. 

If you’re using cornflour, add the stock to the roasting tray then mix 2 teaspoons of cornflour with a dash of cold water in a small bowl. Pour the cornflour mix into the stock and stir well. Cook on medium heat for a couple of minutes, then reduce the heat and simmer gently for 4-5 minutes until the gravy starts to thicken. Now add back the retained meat juices and heat through for a further 2 minutes.

If you’ve made a turkey, for something really flavoursome, you could add in a teaspoon of cranberry sauce or jelly which very gently sweetens the gravy.  For a roast beef you could do the same but try it with a redcurrant jelly.  



The trick to getting your gravy nice and smooth is to whisk it well while it is heating up, especially as you add the flour or cornflour. 

Once you’ve added the stock and the gravy has simmered for 2-3 minutes, this is a great time to add some finely chopped herbs of your choice.

Simmer the gravy gently until it reaches the consistency you want (not too thick but thick enough to enjoy). Season it lightly with some ground black pepper and add a dash of Worcestershire sauce to make it slightly tangy. Keep tasting as you add ingredients to achieve the taste you’re looking for.

Finally, strain it again into a gravy boat to remove any lumps and the herbs. 

If you want to make your gravy darker, add 1-2 teaspoons of gravy browning. 

A good way to skim away any excess fat is by placing one or two ice cubes into the roasting tray; the fat will stick to the ice and then you can remove it with a spoon.

Alternatively, use Knorr Gravy Pots