Delicious roast vegetables with rich Knorr gravy in a serving pot

Sauces & Gravy Tips

How to Make Perfect Knorr Gravy: Your Step-by-Step Guide

Learn how to make a truly delicious, flavour-packed homemade gravy using Knorr Stock Cubes or Stock Pots. This comprehensive guide provides simple, step-by-step instructions for thickening your gravy with either flour or cornflour, mastering fat skimming, and enhancing its flavour with aromatic herbs, seasonings, and vegetables. Get ready to create the perfect accompaniment to your favourite meals, especially that cherished Sunday roast.

The Secret to Rich Gravy: Harnessing Roasting Tray Flavours

The real secret to an exceptional, deeply flavourful gravy lies in its base – the intensely concentrated juices left in your roasting tray after cooking meat. Never be tempted to discard these! Using the same roasting tray is absolutely key, as all those concentrated flavours and sticky bits are pure gold for your gravy. Embrace them; they are what give your homemade gravy its authentic, deep taste and character, making every drop count.

Key Takeaways for Perfect Knorr Gravy:

Stock Base: Begin your rich gravy with a Knorr Stock Cube or Stock Pot dissolved in 500ml boiling water. Combine this with the authentic meat juices from your roasting tray for unparalleled depth of flavour.
Thickening Methods: Choose your preferred thickener: flour for a traditional, rich gravy (mix with meat juices first) or cornflour for a smoother, glossy finish (mix 2 teaspoons with cold water before adding). Stir continuously until your desired consistency is achieved.
Fat Removal Trick: Easily remove excess fat by dropping 1-2 ice cubes into the gravy; the fat will adhere to the ice, allowing for simple removal with a spoon. Alternatively, refrigerate the cooled gravy to solidify the fat for easy skimming.
Flavour Enhancement: Elevate your gravy's taste by incorporating cooked onions, small cubes of roasted vegetables, and your favourite herbs after thickening. Remember to season only after reduction to prevent over-salting.
Make-Ahead Option: Prepare your delicious Knorr gravy up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or stock if it has become too thick.

To begin your rich homemade gravy, first remove any excess fat from your roasting tray. Then, add some boiling water and a Knorr Stock Cube (or a Knorr Rich Beef/Chicken Stock Pot dissolved in 500ml boiling water) directly to the tray. Allow this mixture to simmer gently, infusing all those wonderful meat juices and flavours.

Achieve your desired gravy consistency using one of these effective methods:

Using Flour: In the bottom of the roasting tray, mix the flour with the remaining meat juices until you have a smooth paste. Gradually add the prepared Knorr stock to the roasting tray over medium heat, stirring constantly until the gravy begins to thicken to a rich consistency.
Using Cornflour: Add the prepared Knorr stock to the roasting tray. In a small bowl, mix 2 teaspoons of cornflour with a dash of cold water to create a smooth slurry. Pour this cornflour slurry 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 beautifully.

Bring your gravy to perfection with these final touches:

Add back any retained meat juices to the gravy and heat through for another 2 minutes, ensuring all flavours are fully integrated.
Return the gravy to medium heat and bring it to a boil, stirring continuously until it thickens to your desired consistency.
Season to taste with your favourite herbs and seasonings. Remember, the final taste can vary depending on the initial stock, so avoid seasoning before reduction to prevent over-salting.

For a Darker Gravy: Add a tablespoon of gravy browning for a richer colour.
Skimming Fat: Place one or two ice cubes into the tray; the fat will stick to the ice, making it easy to remove with a spoon.
Adding Depth: For extra taste, incorporate some cooked onions and small cubes of roasted vegetables along with the meat juices.

Elevate Your Meals with Homemade Knorr Gravy

Crafting a rich, flavourful homemade gravy is simpler than you think with Knorr. By following these easy steps, you can transform your roasting tray juices and Knorr stock into a culinary masterpiece that perfectly complements any meal. Embrace the joy of creating a truly memorable gravy that will impress your family and friends, making every dish a celebration of taste and tradition.

Yes, you can make delicious gravy even without meat juices. Simply dissolve a Knorr Stock Cube or Stock Pot in 500ml boiling water, then thicken with flour or cornflour following the same method. Enhance the flavour depth by adding herbs, seasonings, and sautéed onions.

Both flour and cornflour are excellent thickeners, but they offer slightly different results. Flour creates a richer, more traditional gravy and is best mixed directly with meat juices. Cornflour yields a smoother, glossier finish and should be mixed with cold water first to prevent lumps. Choose based on your preferred texture.

To fix lumpy gravy, you can pour it through a fine mesh sieve to remove any unwanted lumps. Alternatively, use a hand blender to achieve a perfectly smooth consistency. To prevent lumps, always mix cornflour with cold water before adding, and stir flour constantly when combining with liquids.

If your gravy is too thin, it likely needs more thickening agent or a longer cooking time. You can add an extra teaspoon of cornflour mixed with cold water, or simply simmer it uncovered for 3-5 minutes to allow it to reduce and thicken naturally. Avoid adding too much liquid initially to prevent over-thinning.

Absolutely! Gravy can be conveniently made up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, stirring frequently. If it becomes too thick after refrigeration, simply add a splash of water or stock to reach your desired consistency.

A clever trick to remove excess fat is to place one or two ice cubes into the gravy; the fat will stick to the ice, making it easy to scoop out with a spoon. Alternatively, let the gravy cool completely and refrigerate it. The fat will solidify on top, allowing for effortless removal before reheating.