The encyclopaedia of gravy
Gravy granules are pre-cooked starch, salt, flavourings and fat, designed to dissolve in boiling water. Used well they make perfectly good gravy; used straight from the packet they taste like it.
Roughly two-thirds of British households keep gravy granules in the cupboard, and there is no good reason to be sniffy about it. The question worth answering is how to get the most out of them.
Convenience food¶
There is nothing wrong with instant gravy granules. They provide a welcome addition to an otherwise bland meal. Building upon their basis allows for a uniquely rich gravy.
What is actually in them¶
| Ingredient | Job |
|---|---|
| Pre-gelatinised starch (potato, wheat or maize) | Thickens instantly in hot water without cooking |
| Salt | Seasoning — and usually the dominant note |
| Vegetable oil or fat | Mouthfeel, and helps the granules disperse |
| Flavourings, yeast extract, onion powder | Savoury depth |
| Caramel colour | The brown. See gravy browning |
| Sometimes wheat flour | Check the label for gluten-free gravy |
The trick is the pre-gelatinised starch: it has already been cooked and dried, so it hydrates in hot water without needing a roux or a simmer. That is the entire technology.
Note that "beef" granules usually contain no beef, which is why many are suitable for vegetarians. Vegans should still check — milk derivatives are common.
How to make them better¶
In order of effect:
- Use vegetable cooking water instead of tap water. Free flavour and a little starch.
- Whisk in any pan juices from whatever you cooked.
- A knob of butter, off the heat, for gloss and richness.
- Black pepper, generously.
- A teaspoon of Worcestershire sauce, or a splash of reduced wine.
- A spoon of caramelised onion, if you have one going.
- Let it stand two minutes. Granules continue to thicken; people over-thicken by judging too early.
- Stir in red wine stock, as long as it is not too salty, this can add a delicious richness.
Getting the consistency right¶
Granules thicken more than they first appear to. Start with slightly more water than the packet says and add granules gradually, whisking, rather than the other way around. For chip-shop gravy, use about 1.5 times the stated water.
Granules vs powder vs homemade¶
| Granules | Powder (traditional) | Homemade roux | |
|---|---|---|---|
| Time | 2 min | 4 min | 10–15 min |
| Needs pan juices | No | Helps | Ideally |
| Lump risk | Low | Medium | Medium |
| Body / gelatin | None | None | Depends on stock |
| Flavour ceiling | Limited | Limited | High |
| Cost per jug | Very low | Very low | Low to moderate |
When granules are the right answer¶
- Chips and gravy, where the industrial flavour is the authentic one.
- A weeknight with no pan juices and no time.
- Feeding a crowd where consistency matters more than nuance.
- Topping up a homemade gravy that has run out mid-meal. Nobody will know.
When they are not¶
- When you have a roasting tin full of fond. Using granules then is throwing away the best ingredient you have. By all means append the fond, but never discard it. I wont be fond of you if you do that.