Proper Pub Grub Gravy
Proper Pub Grub Gravy: A Hug in a Bowl
Fancy learning how to make gravy for your next Sunday roast? Honestly, who doesn’t love a good gravy? This recipe is inspired by those proper pub-style gravies you find all over the UK.
Rich, smooth, and packed with flavour, it’s the perfect best gravy for mashed potatoes .
Where Does This Gravy Come From?
This isn't your average gravy from a packet. This classic gravy recipe is all about bringing that cozy, comforting Pub style gravy you crave.
Think traditional British Sunday lunches. This Homemade Gravy Recipe is easy to knock up, taking about 25 minutes, including prep.
It makes enough for four generous servings perfect for sharing.
Why This Gravy Is Amazing
This easy chicken gravy recipe is a game changer. You can whip it up even gravy without drippings . This recipe’s star? The rich flavour from the pan drippings, of course! Plus, a little thyme and rosemary to remind you of Sunday dinner at your nan’s.
It's more than just food. It’s a hug in a bowl.
Now, let's gather the bits and bobs you'll need.
Alright, gather 'round, gravy ensoiasts! Let's chat about what you'll need to whip up a batch of proper pub grub gravy from scratch . It's easier than you think, honestly.
Ingredients & Equipment
First, let’s talk about the bits and bobs for the best gravy for mashed potatoes
Main Ingredients
- 2 tablespoons (30 ml) unsalted butter.
- 2 tablespoons (15g) all-purpose flour. Go for a decent brand. It makes a difference!
- 2 cups (475 ml) beef broth. Low sodium is your friend here. You can always add salt, but you can't take it away!
- 1 cup (235 ml) pan drippings (optional). Oh my gosh! , if you've roasted a chicken or beef, use those drippings. They are liquid gold!
- 1 teaspoon (5 ml) Worcestershire sauce. Don't skip this. It adds a needed umami.
- ½ teaspoon (2.5 ml) dried thyme. Fresh is lovely but dried will do in a pinch.
- ¼ teaspoon (1.25 ml) dried rosemary. Honestly , dried rosemary is potent. So don't overdo it!
- Salt and freshly ground black pepper to taste. Freshly ground pepper is always the way to go, isn't it?
- Optional: 1 tablespoon (15 ml) dry sherry or red wine. For deglazing the pan, if using drippings.
Seasoning Notes
To make the easy chicken gravy flavour pop, thyme and rosemary are key. Worcestershire sauce is your secret weapon for depth.
Don't have Worcestershire sauce? A dash of soy sauce works wonders. If you're out of thyme and rosemary, a pinch of Italian seasoning can save the day!
Equipment Needed
For the kit you'll need to how to make gravy for success:
- Medium saucepan.
- Whisk. You know? A balloon whisk is best to prevent lumps.
- Measuring cups and spoons.
- Spatula or wooden spoon. A flexible spatula is great for scraping up the good stuff.
If you don't have a whisk, a fork will do, but whisk is better to make the classic gravy recipe .
And a regular spoon can stand in for a spatula, although it is less efficient to make the quick gravy recipe .
And there you have it. Everything you need to conquer the world of homemade gravy recipe . Let's get cooking.
Proper Pub Grub Gravy: Silky Smooth Sauce for Your Spuds
Fancy learning how to make gravy for your mash? Honestly, it's easier than brewing a cuppa. This is proper pub style gravy, the kind that elevates your spuds from basic to brilliant.
Forget watery, tasteless sauces. This is a rich, classic gravy recipe , inspired by the best British pubs. It's the best gravy for mashed potatoes , trust me.
Prep Steps: Get Your Ducks in a Row
First, mise en place , yeah? Get everything measured out. Two tablespoons of butter, flour, the broth, you get the gist.
This saves time and stops you from burning the roux while searching for thyme. Oh my gosh! Organisation is key.
And remember, safety first! Don't be splashing hot fat about.
step-by-step: Gravy From Scratch
Alright, here's how to make gravy for your spuds, step-by-step.
Melt 2 tablespoons of butter in a saucepan over medium heat.
Whisk in 2 tablespoons of flour. Cook for 2- 3 minutes , stirring. It should be lightly golden, not burnt.
Slowly whisk in 2 cups of beef broth. A little at a time prevents lumps.
If using pan drippings, deglaze with sherry or wine, then add to the broth. So much flavour!
Simmer for 10- 15 minutes . Stir often until it thickens.
Stir in Worcestershire sauce, thyme, rosemary, salt and pepper. Ta-da!
Pro Tips: Gravy Guru Secrets
Here's a few expert techniques for homemade gravy recipe . If your gravy has lumps, pass it through a sieve. Boom, sorted! To avoid common mistakes , use warm broth, not cold.
And don't overcook the roux burnt roux equals bitter gravy. For a quick gravy recipe , use cornstarch slurry instead of a roux for thickening at the end.
Honestly, once you nail how to make gravy for mash, you'll never buy the jarred stuff again! It's perfect for a Sunday roast gravy recipe , or just to jazz up a midweek meal.
You might find yourself looking for excuses to make it. Enjoy!
Recipe Notes For Your Proper Pub Grub Gravy
Alright, so you're about to learn how to make gravy for the most epic mashed potatoes ever. This isn't your average, run-of-the-mill gravy.
This is proper pub grub gravy, the kind that makes you wanna slap your knee and shout, "Crumbs, that's good!" Honestly, folks, I’ve tried it all, from gravy from scratch to cheater versions, and this one's a winner.
Serving Suggestions: Level Up Your Gravy Game
Presentation matters, innit? For that real pub vibe, ladle a generous helping of this classic gravy recipe over a mountain of creamy mashed potatoes.
Throw in some roasted chicken or a proper Sunday roast gravy recipe and maybe some Yorkshire puddings if you're feeling fancy.
I always like adding some bright green peas. They’re so colourful! And don’t forget a proper pint to wash it all down! The best gravy for mashed potatoes is served in style!
Storage Tips: Keep That Gravy Gorgeous
Got leftovers? Lucky you! Let the gravy cool completely before popping it into an airtight container. It'll keep in the fridge for about 3 days.
I’ve been known to sneak a spoonful straight from the fridge, but don’t tell anyone, okay? For longer storage, you can freeze it for up to 2 months.
When reheating, do it gently over low heat, stirring often. If it gets too thick, add a splash of broth.
Variations: Get Creative With Your Gravy
Want to shake things up? Try swapping out the beef broth for chicken broth for an easy chicken gravy . You get it a fantastic chicken gravy recipe .
Add some sauteed mushrooms for a delicious mushroom gravy. For a veggie version, use vegetable broth and loads of lovely sauteed veggies.
It’s great to easily adapt my homemade gravy recipe . I had to learn gravy without drippings during a very lean period, so substitutions are totally viable! You can do it even if you want a quick gravy recipe .
Nutrition Basics: A Little Bit of Gravy Goodness
Okay, let’s be real: gravy isn't exactly health food. But a little bit of this Pub Style Gravy can add so much flavor to your meal.
Just remember that it contains butter, flour, and broth, so it's got some calories and fat. However, the herbs add a nice touch of antioxidants.
Everything in moderation, right?
So there you have it my secrets to making the perfect pub grub gravy! Now go forth and create some gravy magic! Trust me, once you master this recipe, you'll be the gravy hero of every family gathering!
Frequently Asked Questions
Help! My gravy is lumpy. What did I do wrong, and how can I fix it?
Lumpy gravy is a classic kitchen conundrum! Usually, it happens when the flour and liquid aren't properly combined. The easiest fix is to whisk vigorously. If that doesn't work, try using an immersion blender to smooth it out. As a last resort, strain the gravy through a fine mesh sieve.
Next time, make sure your broth is warm and add it slowly to the roux, whisking constantly like you're trying to win a baking competition!
How do I make gravy for mashed potatoes if I don't have any pan drippings? Can I still achieve that rich flavor?
Absolutely! While pan drippings add an extra layer of flavor that's hard to beat, you can still make a delicious gravy without them. Start with butter and your roux as the recipe suggests. Then, use a good quality beef broth (low sodium is best so you can control the salt).
To boost the flavor, consider adding a teaspoon of beef bouillon or a splash of Worcestershire sauce. It won't be exactly the same, but it'll still be gravy good enough to write home about!
Can I make gravy ahead of time? What's the best way to store and reheat it?
You can indeed! Make the gravy up to 2-3 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. When reheating, gently warm it in a saucepan over medium low heat, whisking occasionally to prevent lumps.
You might need to add a splash of broth or water if it's thickened too much. Just remember, a little stir now and then keeps the gravy flowing!
I'm trying to cut back on calories. Is there a healthier way to make gravy for my mashed potatoes?
You bet! To lighten things up, you can reduce the amount of butter used to make the roux, or even use olive oil instead. Another trick is to use a cornstarch slurry (cornstarch mixed with cold water) to thicken the gravy instead of a traditional roux. Using low-sodium broth will also help control the sodium content.
Remember, even healthy gravy can be delicious gravy!
Can I freeze gravy? How long will it last, and will the texture change?
Yes, gravy freezes surprisingly well! Let it cool completely, then pour it into a freezer safe container or bag, leaving a little room for expansion. It can last for up to 2-3 months in the freezer. The texture might change slightly it can become a bit grainy. To fix this, whisk it vigorously while reheating.
Adding a tablespoon of butter or cream at the end can also help restore its smooth consistency.
How to make gravy for a vegetarian meal? What are some good substitutions for meat drippings and beef broth?
Creating a delicious vegetarian gravy is easier than you think! Skip the meat drippings entirely and use butter (or olive oil for a vegan option) to make your roux. Instead of beef broth, opt for a high-quality vegetable broth.
Sautéing finely diced vegetables like carrots, celery, and onions before making the roux will also add depth of flavour. A splash of soy sauce or balsamic vinegar can provide umami, giving it that "something special" quality.
Proper Pub Grub Gravy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 |
|---|---|
| Fat | 8g |
| Fiber | 0g |
