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🥄 Gravy Finder

🍽️ Gravy by food

What to pour over beef, chicken, sausages, chips, pies and biscuits.

12 pages in this section

Best gravy for chips
Thinner, darker, hotter and peppery — and not the same as Sunday gravy
Chips want a thin, dark, very hot gravy that soaks in rather than sitting on top. Roast-dinner gravy is the wrong tool.
Best gravy for roast beef
Red wine, the fond, and the resting juices — in that order of importance
Roast beef wants a dark, wine-deglazed pan gravy made in the tin, or a reduced jus if the beef is a prime cut served pink.
Best gravy for roast chicken
Light, herby and made in twelve minutes while the bird rests
Roast chicken suits a light pan gravy from its own juices, deglazed with white wine and finished with tarragon or a spoon of cream.
Best gravy for roast lamb
Rosemary, redcurrant and a thorough skim
Lamb gravy wants red wine, rosemary and a teaspoon of redcurrant jelly to balance the strong, fatty meat.
Best gravy for roast pork
Cider, apple and mustard against the richness of crackling
Pork gravy needs sharpness. Deglaze with dry cider, add mustard or a little apple, and skim harder than you think you need to.
Best gravy for sausages and mash
Onion gravy. There is no second answer.
Sausages and mash demand onion gravy: sweet, dark, generous and thick enough to sit in the well of the mashed potato.
Gravy for biscuits
The American breakfast plate, and what British readers need to know
"Biscuits and gravy" means soft soda-raised scones under a thick, peppery, milk-based sausage gravy — not sweet biscuits and not brown gravy.
Gravy for mashed potato
The well in the middle exists for a reason
Mash needs a gravy with enough body to stay in the well and enough flavour to season a fundamentally bland food.
Gravy for meatballs
Brown them, take them out, build the gravy in the same pan
Meatballs suit either a Scandinavian-style cream gravy or a rich brown onion gravy, both built in the pan the meatballs were browned in.
Gravy for pies
Inside the pie, and beside it — two different gravies
A pie needs a thick gravy inside to hold the filling and a thinner one outside to pour over. Getting the two the same way round is a common mistake.
Gravy for roast potatoes
A divisive question: coat them, or keep them crisp?
Roast potatoes and gravy present a genuine conflict — gravy softens the crust that makes a roast potato worth eating.
Gravy for Yorkshire puddings
The pudding is a vessel. Fill it.
Yorkshire puddings need a gravy thin enough to pour into the middle and plentiful enough to fill it — and historically, the gravy came first.