For many across the UK, a roast dinner is simply incomplete without a generous helping of rich, flavourful gravy. Yet, despite its importance, achieving that perfect, savoury accompaniment can often feel elusive. Moving beyond mere granules, three professional chefs have now revealed their unanimous top tip for a transformative gravy that will elevate any autumnal or winter feast.
The Golden Rule: Harness Your Roasting Tin
The single most crucial piece of advice championed by all three experts is to utilise the meat drippings and caramelised bits left in your roasting pan. This isn't just a suggestion; it's considered the non-negotiable foundation for a gravy packed with depth and character.
Jenni Field, pastry sous chef at The Ravenous Pig, stated she absolutely swears by these precious residues. Suzanne Pohaizer, chef and proprietor of Salt Cafe, echoed this, explaining that even when time-pressed and without proper stock, "using turkey drippings is enough to give the gravy an excellent turkey flavour." This approach essentially gives your gravy a formidable head start in the flavour department.
A Critical Warning from the Experts
However, Chef Jillian Hillier of the Fare Thee Well food blog issued an important caveat to home cooks. "Don't just pour the drippings into another pot to make your gravy," she advised. Instead, she insists you should make the gravy directly in the roasting pan itself. This ensures you deglaze and incorporate every last bit of the caramelised, stuck-on fond from the bottom of the pan, which is a treasure trove of concentrated taste. A vital safety note: always ensure your roasting tin is suitable for use on the hob first.
Boosting Flavour and Volume with Aromatics
To take your drippings – and therefore your gravy – to an even higher level, the chefs recommend a simple preparatory step. Both Suzanne Pohaizer and Jillian Hillier suggest placing aromatic vegetables and herbs underneath the meat during roasting.
Ingredients like onions, garlic, leeks, celery, carrots, and fresh herbs not only perfume the meat as it cooks but also significantly enhance the flavour profile and increase the overall quantity of your drippings. This creates a more substantial and complex base for your sauce.
Secret Ingredients for the Final Touch
Once you have your powerhouse base of drippings, a final flourish can add unique complexity. The chefs each have their own preferred secret weapon:
- Jillian Hillier advocates for an umami boost, using ingredients like soy sauce, miso paste, or a dash of fish sauce.
- Suzanne Pohaizer prefers to infuse her gravy with rosemary and a reduction of apple cider for added depth.
- Jenni Field often opts to brighten the finished gravy with a splash of red wine vinegar or lemon juice to cut through the richness.
By starting with the fundamental technique of using every last drop from your roasting tin and building from there, you can ensure your gravy is never bland again, transforming your Sunday roast or Christmas centrepiece into a truly memorable meal.
