The encyclopaedia of gravy
What to do when the food is plated and there is no gravy — the fastest routes to something decent, ranked by how good the result actually is.
Everything is ready, the plates are warm, and there is no gravy. Here are the options, best first.
1. Deglaze whatever pan you have (5 minutes, best result)¶
If you have fried, roasted or grilled anything, the pan has browned residue in it.
- Pour off excess fat, keep 1 tbsp.
- Stir in 1 tbsp flour, cook 1 minute.
- Whisk in 250 ml of hot liquid — stock, vegetable water, even the water from the kettle with half a stock cube.
- Simmer 3 minutes, scraping. Season.
2. Vegetable water gravy (6 minutes)¶
The water your potatoes, carrots and cabbage boiled in is seasoned, starchy and free.
- Make a roux with 25 g butter and 25 g flour.
- Whisk in 400 ml hot vegetable water plus half a stock cube.
- Simmer 4 minutes, add a dash of Worcestershire sauce and pepper.
3. Granules, improved (3 minutes)¶
No shame in this. But:
- Make them with vegetable water, not tap water.
- Whisk in any pan juices.
- Add a knob of butter off the heat for gloss.
- Grind in plenty of black pepper.
4. The cornflour rescue (2 minutes)¶
If you have hot liquid but no time for a roux:
- Mix 1 tbsp cornflour with 2 tbsp cold water until smooth.
- Whisk into 400 ml simmering stock.
- Done in 60 seconds. Season and serve.
⚠️ Watch out
Never tip dry flour or cornflour into hot liquid. It forms a skin instantly and you get lumps that no amount of whisking will fix. Cold slurry, every time — see avoiding lumps in gravy.
What is in the cupboard right now?¶
| You have | Make this |
|---|---|
| Pan with browned bits | Deglazed pan gravy (option 1) |
| Butter, flour, a stock cube | Simple everyday gravy |
| Cornflour and stock | Cornflour gravy (option 4) |
| Only granules | Granules, improved (option 3) |
| An onion and 15 spare minutes | Onion gravy — worth the wait |
| Frozen leftover gravy | Reheat it. Always the best option |