The English counterpart of the French jus rôti: pan juices from the roast, thickened with flour rather than reduced. Thicker, fuller and indispensable with the Sunday roast.
English gravy
Gravy (à l'anglaise)
English gravy
Gravy (à l'anglaise)
Method
01
Pan juices
Pour most of the fat out of the roasting tin but leave the browned bits behind. Place the tin over a medium heat.
02
Make a roux
Sprinkle the flour over the remaining fat and browned bits and stir with a wooden spoon to a smooth paste; cook for 2 minutes to take away the raw flour taste.
03
Add the liquid
Gradually pour in the stock, stirring well all the time to prevent lumps, and scrape the bottom clean.
04
Reduce
Bring to the boil and simmer gently for 10 minutes, until it reaches the desired thickness.
05
Season
Strain if you like, and season with salt, pepper and, if you like, a splash of Worcestershire sauce.
Tips & notes
Add the stock in small splashes and stir well each time before adding more. Pouring it all in at once is the most common cause of lumpy gravy. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Chef's tip
Where French cuisine thickens sauces by reducing and finishing with butter, the English tradition prefers flour: quicker, more stable, and better suited to a full Sunday table with several dishes at once.
Variations
- Onion gravy – With slowly caramelised onions, for sausages and mashed potato.
- With wine – Add a splash of red or white wine when deglazing.
- Vegetarian gravy – Made with vegetable stock and mushrooms for extra umami.
Contains:
Gluten
Serve with
- Roast beef
- Roast turkey
- Yorkshire pudding
- Bangers and mash
- Mashed potatoes
| Calories | 29 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fat | 0 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
