Gravy

Ingredients

• 30 ml (2 tablespoons)oil
• 110 gonion, finely chopped
• 30 ml (2 tablespoons)butter
• 35 gplain flour
• 720 mlhot chicken stock (beef or vegetable stock can also be used)
• 55 gsoured cream (optional)
• to tastesalt and ground black pepper

Instructions

1. 1

   Soften the onion

   Heat the oil in a saucepan over a low heat. Add the chopped onion and cook, stirring constantly, until softened and translucent.

2. 2

   Make the roux

   Add the butter and, once it has melted, stir in the flour. Whisk constantly until the mixture becomes thick and lightly golden.

3. 3

   Add stock and reduce

   Pour in the hot chicken stock and stir. Let the gravy reduce for 15 minutes. For a thicker, richer sauce, stir in the soured cream and cook for a further 2 minutes.

4. 4

   Season and serve

   Season with salt and pepper to taste, then take the gravy off the heat. Pour it into a jug and keep it somewhere warm until serving.

What is gravy?

Gravy is a savoury sauce commonly served with roast dinners and other hearty meals. Its roots are in the European tradition of making sauces from cooking juices, stock and a thickener, though versions vary widely.

This version builds flavour from softened onion and a flour-and-butter roux, then uses stock for the main body of the sauce. Soured cream is an optional finish for extra richness and a thicker consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 6g protein, 19g carbs, 28g fat.

The flour supplies most of the carbohydrates, while the oil and butter contribute most of the fat; soured cream adds further fat if used. The stock and small amounts from the other ingredients provide some protein, but the gravy itself is not a substantial protein source. Serve it alongside vegetables and a protein-rich main to make a more balanced plate.

The onion and stock

Softened onion: cook it gently until translucent rather than browning it quickly. This gives the gravy a mellow savoury base.

Stock choice: chicken stock keeps the flavour familiar, while beef or vegetable stock can be used instead. Use it hot, as the recipe specifies, so it combines readily with the roux.

Getting the roux right

Butter and flour: whisk them together after the butter has melted, stirring constantly until the mixture is thick and lightly golden. This cooks the flour and helps it blend into the sauce.

Pouring in stock: add the stock while stirring to help prevent lumps. Keep whisking as the liquid goes in, especially around the base and sides of the pan.

Reducing to the right texture

Gentle simmer: let the sauce reduce for the stated 15 minutes, stirring from time to time so it does not catch on the bottom. A lightly thickened, pourable consistency is the intended cue.

Optional cream: stir in the soured cream only after the reduction, then cook for 2 minutes more. It adds body, so the finished gravy will be thicker and richer.

Timing and finishing

The recipe gives a total time of 40 minutes, including the slow onion cooking and the stock reduction. Keep the heat low while softening the onion, then maintain a gentle simmer once the stock is added.

Season at the end, when the sauce has reduced. This lets you judge its flavour before adding salt, particularly if your stock is already seasoned.

What to serve it with

This gravy works well with roast chicken, beef or vegetables, depending on the stock used. It is also a natural match for mashed potatoes and other dishes that benefit from a savoury sauce.

For a balanced plate, pair it with vegetables and a protein-rich main, and spoon over only as much gravy as you want.

Recipe notes & tips

• Chop the onion finely so it softens evenly in the pan.
• Keep the onion over a low heat and stir it constantly until translucent.
• Whisk continuously as you add the flour to the melted butter.
• Pour the hot stock in while stirring to help keep the gravy smooth.
• Taste before adding salt, as the stock may already be seasoned.
• Use the soured cream only if you want a thicker, richer finish.

Variations

• Beef stock: use beef stock in place of chicken stock for a deeper savoury flavour.
• Vegetable stock: swap in vegetable stock for a meat-free version.
• Creamy finish: add the optional soured cream for extra richness and thickness.
• Peppery finish: add extra ground black pepper to taste just before serving.

Common mistakes to avoid

• Browning the onion too quickly: keep the heat low and stir until it is translucent.
• Adding flour before the butter melts: wait until the butter has fully melted, then whisk in the flour.
• Lumpy gravy: add the hot stock while whisking steadily.
• Scorched sauce: keep the gravy at a gentle simmer and stir it during reduction.
• Over-salting: season at the end, after the stock has reduced.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; add a little water or stock if the gravy has thickened too much. Do not leave it warm at room temperature for an extended period.

Frequently asked questions