The encyclopaedia of gravy
A practical comparison of the stock formats available, what each costs in flavour and body, and which are worth paying more for.
The formats¶
Cubes¶
Cheapest and saltiest. Flavour is broad and slightly flat, with no body at all. Perfectly usable as the base of a gravy that gets its character from browned onions, a good roux and a proper reduction.
Best practice: make them slightly stronger than instructed, and never salt the gravy before tasting. See stock cubes.
Stock pots and jellies¶
Gelled concentrates. They cost several times more per litre than cubes and deliver a rounder, less harsh flavour. The gelling agent gives a slight impression of body, though it is not gelatin and does not behave like it under reduction.
Verdict: a genuine improvement on cubes for gravy, and the easiest upgrade available.
Liquid concentrates¶
Good control — you dilute to the strength you want, and can use them undiluted as a seasoning at the end of cooking. Salt levels vary widely; read the label.
Fresh chilled stock (tubs and pouches)¶
The best shortcut. Some are genuinely made from simmered bones and will set in the fridge; others are essentially reconstituted concentrate. The jelly test tells you which you have bought.
Verdict: if your gravy matters — Christmas, a special roast — this is where to spend the money.
Bone broth¶
Marketed for drinking, excellent for gravy. Usually properly gelatinous and low in salt. Expensive per litre.
Homemade¶
Free if you are already roasting a chicken, and better than all of the above. See chicken stock and beef stock.
What you are paying for¶
| Format | Flavour | Body | Salt | Cost per litre |
|---|---|---|---|---|
| Cube | Fair | None | Very high | Lowest |
| Stock pot | Good | Slight | High | Low–medium |
| Concentrate | Good | None | Variable | Medium |
| Fresh chilled | Good–very good | Fair–good | Moderate | Medium–high |
| Bone broth | Good | Very good | Low | High |
| Homemade | Excellent | Excellent | None until you add it | Effectively free |
Reading the label¶
- Salt per 100 ml made up. The range across brands is large.
- Wheat, for coeliac households. See gluten-free gravy.
- Milk derivatives, which appear in many "beef" and "chicken" cubes and catch vegans out.
- The meat content, which in a beef cube is often negligible.