A food expert has unveiled a simple yet transformative trick for creating the ultimate gravy, centred on a kitchen scrap most people routinely throw away. With the festive season in full swing, the quest for the perfect accompaniment to a Sunday roast or Christmas dinner is paramount, and this advice could be a game-changer.
The Foundation of Flavourful Gravy
Ros Heathcote, founder of Borough Broth, insists that the secret to a rich, glossy gravy lies in the preparation. Her first crucial tip is to use a single roasting tray that is safe for both the oven and the hob. This allows you to roast your joint of meat and then immediately use the same pan, with all its precious meat juices and caramelised bits, to build your gravy base.
When creating that base, she recommends starting with a classic combination of onions, carrots, and celery to establish a savoury, aromatic foundation. Her standout hack, however, is to leave the skins on your onions. Not only does this save valuable prep time, but the skins impart a beautiful colour and a deeper, more complex flavour to the finished sauce.
Herbs, Texture, and the Final Glossy Finish
The choice of herbs and seasonings should complement your main protein. For a traditional beef roast, hearty flavours like rosemary, thyme, sage, onion powder, and garlic powder work wonderfully. Poultry pairs beautifully with thyme, rosemary, and sage, while lamb is enhanced by rosemary, thyme, garlic, mint, and additions like red wine or Worcestershire sauce.
Getting the right consistency is key. If your gravy is too thin, Ros advises making a simple slurry by blending one tablespoon of cornflour with two tablespoons of water. Stir this mixture into the gravy until it thickens smoothly. For an even richer flavour profile, she strongly recommends using organic bone broth over stock cubes or granules. "Bone broth adds a richer depth of flavour, as well as protein and collagen," she states.
Pro Tips for a Restaurant-Quality Shine
The final step to achieving a professional, glossy finish is all about gentle treatment. Avoid letting the gravy bubble too vigorously. Once cooked, pass it through a fine mesh sieve to ensure it is perfectly smooth. For an extra layer of richness and shine, whisk a small piece of chilled butter into the gravy right at the end just before serving.
By following these expert guidelines—from utilising onion skins to finishing with cold butter—home cooks can elevate their gravy from an afterthought to the star of the roast dinner table, impressing guests with both its depth of flavour and its beautiful appearance.
