Recipe: Spabbit’s cheat-mode gravy

Cooking some dinner, don’t have any meat juices for delicious and quick gravy? Reaching for those Gravy Granules? STOP RIGHT NOW.

This is a quick and easy way to bust those gravy granule blues, the recipe will make you something smooth, rich and tasty with a guaranteed WOW factor!

The ingredients list “A couple of stock-pots or cubes”, this is where the recipe is most versatile – so long as you have a selection of stock cubes or pots in your cupboard as a standard, this can be used for any variety of flavours, for example combining a combo of vegetable and mushroom stockpots will generate a rich salty and earthy flavour; the combo of Beef and Chicken generate something which goes with almost anything 🙂

The base of the gravy is always a roux, and don’t be put off by people saying that a roux is hard to make, it’s one of the easiest and quickest things to do and will always generate a great base for whatever gravy or sauce you want.


  • A couple of stock-pots or cubes
  • Around a pint boiling water
  • Approx 60g unsalted butter
  • 3-4 tblsp plain flour
  • 1/2 tsp Onion Granules
  • 1/2 tsp MSG
  • Salt/Pepper to taste
  • 1/2 tsp Garlic Powder
  • Dark Soy Sauce


  • Dissolve the stock pots / cubes in the boiling water, set to one side
  • Melt the butter on a medium low heat in a saucepan which will hold around 2 pints
  • Add in the flour whilst stirring with a hand whisk – if you’re using a non-stick pan, be sure to use a plastic whisk
  • Continue stirring until the mixture is smooth, should take around 30 seconds – this is your roux
  • Reduce to a low heat, then slowly add in the stock, continually stirring – the mixture will quickly thicken, continue to add in the stock until the desired thickness is met
  • Add in the Garlic Powder, Onion Granules, MSG, and salt/pepper to taste. Be sure to cook though a little to blend in the flavours – don’t forget to taste as you go 🙂
  • If the gravy is too light in colour, then add in a splash of Dark Soy Sauce and stir though – it won’t add much to the taste bar a tiny amount of saltiness, but it will do wonders for the colour!
  • If the gravy is too thick, just add in some more hot water until it thins down a little. Practise makes perfect!