Homemade gravy elevates any roast dinner, offering a rich alternative to instant mixes. Food influencer Rebecca Morgan, with 13,700 TikTok followers, shared her family’s simple recipe after a viewer praised its appearance. The method, passed down from her mother, features a key ingredient that transforms the dish’s color and flavor.
Step-by-Step Gravy Preparation
Rebecca begins by combining nearly equal parts butter and plain flour in a pan over heat to create a roux—a smooth paste that forms as the butter melts. “Mix that together with the heat on so the butter melts and it forms a kind of glob paste thing,” she explains. After a couple of minutes, she turns off the heat to prevent lumps.
Next, she gradually incorporates stock, stirring continuously to blend it with the roux. If lumps appear, switching to a whisk helps smooth it out. Once all the stock is added, the mixture may seem thin, but reheating on medium allows it to thicken naturally. At this stage, optional additions like herbs or wine enhance the taste.
The secret to achieving the classic gravy hue lies in gravy browning—a few drops suffice, and one bottle lasts for years. Rebecca also stirs in juices from the cooked meat for added depth. She simmers until it reaches the desired thick consistency. “This is definitely something that takes practice and trial and error, but once you’ve got it, it’s really easy to do,” she notes.
Sometimes, Rebecca prepares it directly in the roasting pan with the meat, though she prefers making it ahead in a separate pan for control. The recipe serves two to three adults.
Reactions from Viewers
Opinions on the technique vary widely. Some viewers question its authenticity, with one stating, “That’s not a gravy, you have made a sauce!” Another clarifies, “Gravy is made from the juices of meat. SAUCE is made with a roux.”
However, many praise its simplicity and appeal. “It looks incredible! I love how simple you’ve made it for people to follow too. Far nicer than gravy granules! I bet the butter adds a lovely additional flavour!” one commenter enthused. Others share familiarity: “That’s exactly how my mum used to make it and so I do the same.”
A more technical response defends the method: “What you just made is a classic French sauce called a veloute—a roux made into a sauce with meat stock. You used a thickener and therefore made a gravy.” This highlights the recipe’s roots in traditional cooking principles.
