Gravy is an essential for many hearty autumn meals, but there is nothing more disappointing than pouring it over a roast dinner only to find it tastes bland. Making a gravy tends to be easy, but the flavour from stock or meat drippings often becomes diluted in the liquid, which means it will come out really flat or even floury if you do not season it properly.
Lori Yates, a cook and founder of Foxes Love Lemons, has shared a simple way to improve gravy is to add a few drops of soy sauce as it helps “intensifies the savoury notes” of the broth. She said: “This homemade gravy recipe will turn out perfectly every single time you make it. Make with meat or poultry drippings, or use broth and butter. Soy sauce is the secret seasoning. Try it once and you’ll be hooked!”
Soy sauce is often added to gravy because it helps intensify the meaty flavours, resulting in a richer and more savoury taste.
It contains glutamates, natural compounds known to enhance the flavour of beef and chicken which will help make the gravy far more satisfying to pour over your dinner.
Using soy sauce also deepens the colour, giving the gravy a more appetising appearance, as pale gravy can sometimes be a sign of a thin roux or a lack of meat drippings in the dish.
Gravy is a quick recipe, often made in just 10 minutes, but just a small amount of soy sauce can make a big difference in boosting its flavour.
However, soy sauce is naturally salty, so be careful not to overdo it, and consider reducing the amount of added salt when making your gravy.
How to make tastier gravy
You will need:
- 475ml of stock or non-fatty meat juices
- 30g of plain flour
- 60g of unsalted butter (and fatty meat drippings if using them)
- One teaspoon of soy sauce
- One teaspoon of fresh lemon juice
- A quarter teaspoon of herb seasoning (dried sage, thyme or rosemary)
- Salt and pepper
Method:
To begin, place a large pan on medium heat and melt the butter. If you are using meat drippings, add them to the pan.
Once the fat has melted, add the flour and cook for four to six minutes until it turns golden brown. Make sure to keep stirring the flour while cooking; otherwise, it will burn.
Slowly add the broth or non-fatty meat juices to the pan while stirring constantly. Then, turn the stove onto a medium-high heat and cook the gravy for one or two minutes until it has thickened.
If you think the gravy is too thin, cook it on a medium heat until you have a thicker consistency. If the gravy seems to thick, then add a little more broth or water to the pan.
Place on a low-heat, then add the soy sauce, lemon sauce, herb seasonings and salt and pepper. Give everything a good stir and your mouthwatering gravy will be ready to serve.