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Make Ahead Gravy

Poultry based gravy
Servings 4 cups


  • handful fresh rosemary, sage and thyme
  • 1 litre chicken or turkey stock (or half poultry stock, half roasted vegetable stock )
  • 6 tbsp unsalted butter
  • 1/2 cup flour
  • 1/2 tsp Worcestershire
  • salt and pepper to taste


  • In a medium saucepan, add fresh herbs to stock and bring to a boil. Turn down and simmer for about 15 minutes. (Roasted veg stock is nice because it offers not only a deep colour but some nice flavours, as well). Discard herbs.
  • In another medium sauce pan, melt 6 tbsp butter, add 1/2 cup flour and whisk over medium heat until golden brown and shiny. Be careful to not let it burn!
  • Slowly add stock and keep whisking off and on for about 10 minutes until the desired consistency is reached.
  • Stir in Worcestershire and season with salt and pepper. If the gravy is too thick, add a bit of stock and stir for about 30 seconds. Store in the fridge (for up to five days) until ready to use.
  • Note: start with 1 litre of stock to end up with 900 ml (4 cups) of gravy.