Overview
- Chefs advise skipping shop-bought granules and building gravy on pan and roasting juices, ideally backed by good stock.
- Start in a hot roasting tin and scrape every browned bit, then let the liquid reduce patiently to develop depth and a natural gloss.
- For umami, chefs cite soy sauce, Marmite, mirin, dried mushrooms and small splashes of Worcestershire as effective add-ins.
- A final knob of butter whisked in off the heat gives a silky texture and sheen without dulling savoury flavours.
- A touch of acidity such as balsamic vinegar, cider or white wine can brighten the sauce, used sparingly, and some cooks may avoid Worcestershire due to its ultra-processed ingredients.