Skip to content
Looking for something?
Farm Fresh Ingredients
Marinades & Gravies

How To Make Gravy

Gravy is the star of many meals, not least the classic Sunday roast. Many people love nothing better than to cover their meat and vegetables with lashings of smooth, flavour-packed gravy.

Top tip

It’s all about the base, such as the juices of the meat you’ve cooked. Use the same roasting tray in which you cooked the meat: all the concentrated flavours are right in there, don’t worry about the bits which are stuck, they are the best!

Steps

  1. Remove excess fat from your roasting tray then add some boiling water and a Knorr Stock Cube and allow to simmer gently. 
  2. In a small bowl add a little cornflour mixed with a few tablespoons of cold water, mix really well with a fork and then pour the cornflour mixture into the stock after taking off the heat, stirring continuously. 
  3. Return to the heat and bring back to the boil stirring continuously until the gravy starts to thicken, then season to taste with herbs and seasoning of your choice. 
  4. If you want to make your gravy darker, add a tablespoon of gravy browning. A good way to skim away any excess fat is by placing one or two ice cubes into the tray; the fat will stick to the ice and then you can remove it with a spoon. 
  5. For bags of taste add some cooked onions and some small cubes of roasted veg to the gravy together with the meat juices.

* The final taste of the gravy may vary, depending on the flavour of this initial stock.

* Remember not to season before the gravy is properly reduced or thickened, otherwise your gravy may be far too salty and could spoil your whole meal.

Live chat (Online)

Start