Gravy boat

Fry some finely chopped vegetables, such as carrots, onions and celery, in the base of the pan on a high heat, until caramelised. Gradually pour in enough gravy boat to make the gravy as thick or thin as you like, stirring all the time – as a guide, 1 pint to 1 rounded tablespoon of flour should produce a good consistency.

Let the mixture simmer for a few minutes, you can also add an optional splash of soy sauce or balsamic vinegar to make the gravy browner. Herbs such as bay leaves or thyme can be added for additional flavour. Strain the mixture into a jug, pressing down on the veg with a spoon to release all the juices. You now have a jug of gravy. If the mixture is too thin, let it bubble and reduce a little. If the mixture is too thick, add a little more hot liquid. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

This is a really easy recipe for how to make gravy using just water. The secret is to use both chicken AND beef stock cubes for the best flavour and a nice deep brown colour. Made a turkey and want a gravy? Use my Gravy for Turkey recipe! Pour in stock water while whisking and cook 1.

PS The reason this is faster than most gravy recipes is because the water is already HOT and the flavour is already concentrated so there’s no need to cook down for flavour. Steam some veg, make some mash, douse everything with this gravy! This is how to make plump, juicy, extra tasty rissoles with hidden veggies! Baked Chicken Breast with a side of Garlic Butter Rice with Kale on a white plate, ready to be eaten. Golden and crispy on the outside, juicy and cheesy on the inside – BAKED Cheesy Broccoli Chicken Patties. Tell me what YOU douse with gravy!

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Ladling gravy out of saucepan, ready to pour over everything! This recipe is how I make a seriously tasty gravy using water in 4 minutes flat. The secret is to use both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour. Melt butter in a saucepan over medium heat. Add flour, onion powder and pepper.