Good Gravy!

And how to make it, from a certified Sauce Queen

Yes, you heard right, I am the Sauce Queen. At least, that’s what my family calls me….it may be less to do with me being great at making sauces and more to do with me being obsessed with sauce in general but, y’know… necessity is the mother of invention and I’ve developed some pretty solid saucy skills over the years.

Not least of which- gravy. Once you learn the basic principles needed for a good, flavor rich gravy, you can pretty much make it out of anything! So this is less of a specific recipe and more of a masterclass in how to make good gravy (I will share a general recipe you can follow although I can’t even say that I follow that exact recipe every time)

I firmly believe that knowing how to make things like good sauce/gravy from scratch is absolutely essential to a balanced healthy lifestyle!! Store bought sauces are often so full of extra crap, they cost extra pennies, and can be made healthier, yummier and cheaper at home. Such a good skill to have if you are trying to eat cleaner & cook from scratch.

I’ll make this gravy to go with my Super Crispy Smashed Taters, or to pour over some Bangers and Mash (Sausages and mashed potatoes to the Americans) I made that tonight with this recipe - so good for a weeknight dinner. Sauté up some kale on the side and you’ve got a simple epic comfort meal.

Let’s get to it.

(Note: this photo is an ever so slightly different iteration of the below recipe, so don’t be surprised if your gravy is much darker than this one! I added a decent amount of cream to the gravy in the above photo.)