12 Clever Cheats for Perfect Gravy

Everyone knows roast dinners and weeknight suppers like bangers and mash aren’t complete without the perfect gravy. It can often be tricky hitting the right balance of flavours and consistency. Luckily we've teamed up with our friends at Knorr to give you a clever little masterclass in gravy making with some delicious recipes thrown in for good measure.

1. Use Knorr Chicken and Beef Gravy Pots

We love using Knorr Gravy Pots to enhance the flavours of the meat drippings from our roasting tray. All you need to do is remove the vegetables and add the Knorr Gravy Pot along with 280ml of water to the roasting tin and place on the hob. Slowly bring to the boil, stirring continuously, and simmer for one minute. The Gravy Pots add depth of flavour in an instant because they're made from slowly-simmered meat juices to create a rich gravy that tastes homemade.

Find out more about Knorr Gravy Pots

2. Personalise Your Gravy

The Knorr kitchen is home to three expert chefs: Igor Zago, Sebastien Grosdemange and Luigi Carola. Each one creates and refines recipes using the best quality ingredients and years of expertise in Michelin-starred restaurants worldwide. Watch the Italian maestro and gravy pro, Igor offer his top tips for personalising your gravy for different roasts using Knorr Gravy Pots. From adding a splash of wine to grating in orange zest, this video shows you how to make the flavours your own.


3. Explore Alternative Thickeners

A roux made with flour isn’t the only way to thicken up gravy if you need to. You can achieve the same results by using cornflour, arrowroot and even mashed potato flakes! The best way to avoid lumps is to mix them with a touch of water and quickly whisk into the gravy.

4. Whisk, Whisk and Whisk Some More

Always use a whisk to deglaze your roasting tray, especially when whisking in a thickener. This will avoid any big lumps.

5. If Whisking Fails, Blend

If you accidently get lumps in your gravy, the easiest thing to do is transfer it to a blender and give it a quick pulse. Return to the pan to heat through.

6. Remember: Herbs Make a Difference

Don’t hesitate to add fresh herbs. Chopped thyme or tarragon in chicken gravy or rosemary in beef gravy will lift the flavours and give it a kick.

7. Don't Forget Classic Flavour Pairings

If you’re serving lamb, a spoonful of mint sauce whisked into the gravy will give it that comforting Sunday lunch feel. Likewise, a touch of apple sauce whisked into gravy you’re serving with pork adds a delicious sweet edge.

8. Too Salty? Here's How to Fix It

If, by accident you oversalt your gravy, just add a pinch of brown sugar and a tiny squeeze of lemon juice. As if by magic, it will balance the flavours out.

9. Everything's Better with Butter

One of the last steps for making perfect gravy should be to whisk in a knob of butter for a rich, luxurious texture and glossy finish.

10. The Final Sieving

Always remember that the very final step for any gravy should be to strain through a fine-mesh sieve to ensure there are absolutely no lumps.

11. How To Freeze Leftovers

The best way to store gravy it is to freeze it in a plastic container. If you find that fat often floats on top of your gravy when you freeze it, try giving it a quick whizz with an immersion blender to disperse the fat, then quickly pour into the container and place in the deep freeze.

12. Stress-Free Defrosting

An easy way to thaw gravy is to remove it from the freezer the night before you want to use it and leave it in the fridge. By this time it should have defrosted enough to reheat in a saucepan quickly and evenly, without it scorching at the bottom of the pan.


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