Our Top 5 Gravy Making Hacks

Borough Blog
Our Top 5 Gravy Making Hacks

OUR TOP FIVE GRAVY MAKING HACKS

If you ask us, the gravy makes the roast.

If you ask us, the gravy makes the roast.
It brings everything together... the crispy roast potatoes, the succulent meat, the Yorkshire puds. Get it right, and your roast is guaranteed to go from good to unforgettable.

Luckily, we've got a few tips to help you nail it. From using every last drop of those roasting juices to adding our not-so-secret ingredient (our organic bone broth), here are our five favourite hacks for making your best-ever gravy, the Borough Broth way.

1. Use the roasting juices

All great gravies start in the roasting tin. Once you’ve taken out your meat, don’t throw away all that flavour because the rich, caramelised juices and sticky bits at the bottom of the tray make the best foundation for a proper gravy.

We like to put the roasting tin straight back on the heat to make the most of all that flavour. Plus it saves on washing up too.

2. Mash the roasted veg

Roasting your meat on a bed of vegetables like carrots, celery, and onion, helps to create a deliciously rich flavour profile for your gravy.

To infuse this flavour even more though, we like to mash those softened roasted vegetables right into the roasting juices from the meat to help build even more flavour and body into your gravy. It’s a small step, but it truly makes all the difference.

3. Leave the onion skins on

It might sound unusual, but leaving the onion skins on while roasting gives your gravy that beautiful, deep colour we all know and love.

Onion skins are full of natural pigment, so once everything’s mashed together, you’ll end up with a rich, golden-brown hue that looks every bit as good as it tastes.

4. Use bone broth as your base

Forget stock cubes or granules, this is where the real flavour comes in. A pouch of our organic bone broth brings slow-cooked depth and richness to your gravy that you simply can’t fake.

Whether you’re using our Organic Grass-Fed Beef, Organic Free-Range Chicken, or Organic Grass-Fed Lamb broth, each one adds heaps of umami goodness and flavour that granules could never.

5. For a glossy finish, go gently

A glossy gravy is a thing of beauty. But it’s easier to achieve than you might think.

Start by keeping things gentle; a slow simmer is all you need. Letting your gravy boil too fiercely can dull the shine and spoil that lovely texture. When it’s ready, strain it through a fine sieve for a smooth, lump-free finish.

For the final touch, a little fat goes a long way. A cold knob of butter whisked in at the end will give your gravy a rich, restaurant-worthy finish.