There are so many ways to make gravy with a recipe to suit every meal, yet so many people stick to ready-made granules.
But with the right formula, Chef Sophie Nahmad (lead recipe developer, Gousto) claims that it couldn’t be easier to whip up from scratch.
Speaking exclusively to Express.co.uk, she revealed not one but three versions of her go-to base gravy recipe.
Sophie’s trio of flavours means that you can make a “glorious gravy to complement succulent meats”, whether it be pork, chicken, beef, or a vegetarian alternative.
She said: “A quick time-saving tip of mine is that if you’re short on time and don’t want to bother making a roux, a quick cornflour slurry will get your gravy to your desired thickness.”
Umami gravy recipe
Sophie continued: “Make this vegetarian gravy rich and packed with umami flavour by adding Marmite: Love it or hate it, there’s something so appealing about Marmite.
“Adding Marmite to your gravy is a great way to make your dish full of flavour. Whether it’s a classic nut loaf or a side of charred, blistered veg, pour this store cupboard gravy over your roast to give it bags of flavour. Not a marmite lover? Soy sauce is a great alternative way to add richness & umami to your gravy!
To make the gravy, add just one tablespoon of olive oil to a pot over medium heat. Once hot, add one tablespoon of flour and cook for 30 seconds until a sandy paste has formed.
Add some vegetable stock with a teaspoon of Marmite and a pinch of dried sage, then leave everything to cook for five minutes, stirring occasionally, until thickened to a gravy-like consistency.
Red onion gravy recipe
Sophie claimed: “Adding red onion to create moreis, rich onion gravy that the whole family will love.”
Start with 300ml beef stock in a jug, add some red onion marmalade and mix until fully combined to form the gravy stock.
In a saucepan, add one sliced red onion and cook with some oil over medium heat until sticky and caramelised. Then add one teaspoon of flour and cook for one minute stirring until the onions are evenly coated in the flour.
Add the onion gravy stock, increase the heat to medium and cook for 10-15 minutes or until thickened to a gravy-like consistency.
Caramelised apple gravy recipe
According to Sophie, this version is “sure to make any bangers sparkle”, so it’s the perfect topping for sausages and mash.
Slice one apple (skin on), discard the core, then put a large knob of butter in a pan over medium heat. Non-stick cookware is best for this one.
Once the butter has melted, add the sliced apple with one and a half teaspoons of sugar and cook for five minutes or until it starts to caramelise.
Sophie said: “Watch these like a hawk to make sure they don’t burn! While the apple caramelises, add half a jug of beef stock (150ml), then one teaspoon of flour and give everything a good mix up until a sandy paste forms.”
Add the remaining beef stock to the paste and cook for five minutes or until a smooth, thick sauce remains.
