The Best Gravy | Slimming Eats Recipes (2024)

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The Best Slimming Eats Gravy you will ever make. The perfect accompaniment to a variety of main meals.

The Best Gravy | Slimming Eats Recipes (1)

I have been making this gravy for years.I first shared this recipe back in 2009 and it has been loved by many ever since. If you don't admit to eating some of this with a spoon before it hits your plate, then you are telling fibs.

It is really easy to make, using simple ingredients and can be varied by what type stock or broth you use to compliment what type of dish you are cooking. For example, use chicken broth/stock for chicken dishes.

The Best Gravy | Slimming Eats Recipes (2)

Or use beef broth/stock for a rich beef version, like in the picture below. The rest of the pictures are for an amazing chicken version which is just perfect for our usual Sunday dinner.

The Best Gravy | Slimming Eats Recipes (3)

You can even make a vegetarian/vegan version by using vegetable stock. WOW!!!

Some of my favourite dishes to use it with are in this Sausages and Mashor make up a Chicken Gravy version to go with this delicious Slow Cooked Chicken.

No KFC Style Feast would be complete without Gravy and this Bulgur Wheat Sausage and Sage Stuffed Chicken is delicious drizzled with a chicken version of it.

Hey if you are making a Shepherds Pie or Cottage Pie you could even use some for the base gravy to make it lovely and rich instead of just plain old stock.

You also can't have a Sunday Roast Dinner without this gravy to drizzle all over theseYorkshire Puddings, Best Ever Roast Potatoes and Bulgur Wheat Sage and Onion Stuffing Ballsor Sausage, Onion, Sage, Quinoa Stuffing are just shouting out to be smothered in this.

The Best Gravy | Slimming Eats Recipes (4)

But don't save it just for those recipes,Head on over to my FULL RECIPE INDEX where you will find over 500+ delicious Slimming Eats recipes to choose from and all are searchable by meal type, ingredients etc.

This gravy just uses some basic ingredients, nothing hard to find or complicated. just onion, garlic, fresh herbs, stock, balsamic vinegar and a little tomato paste (puree). Traditionally you won't find tomato in a gravy, but this helps thicken it and it's such a small amount it won't taste of tomato, trust me.

You do need a blender of some description to blend it all up once cooked.

The Best Gravy | Slimming Eats Recipes (5)

I use myNutri Ninja Blender withAuto IQ.This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete with this amazing kitchen gadget.

The Best Gravy | Slimming Eats Recipes (6)

Don’t worry though, you don’t need a fancy high-tech blender like mine above, a good old immersion stick blender like theKoölle Electric Powerful 3-in-1 800 Watt Hand Stick Blenderor a similar makewill do the job too.

I do recommend simmering for the suggested length of time for those flavours to develop. It might seem like an effort, but it really is worth it and you can always double or triple up the recipe to make a large batch, as it is a perfect recipe for freezing, and then just taking out of the freezer as you need it.

The Best Gravy | Slimming Eats Recipes (7)

WHAT KITCHEN ITEMS DO I NEED TO MAKE GRAVY?

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Recipe Card

The Best Gravy | Slimming Eats Recipes (8)

Gravy | Slimming Eats

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

This recipe is gluten free, dairy free, vegetarian, Slimming Eats and Weight Watchers friendly

W Smart Points - 0

*Suitable for Freezing

Ingredients

  • 1 extra large red onion (or 2 medium), halved and sliced
  • 2 cloves of garlic, crushed
  • few sprigs of fresh thyme (or other herbs of your choice), if using dried, just add a pinch.
  • 720ml (3 cups) of beef broth/stock (or use chicken, lamb, vegetable etc)
  • 1 tablespoon of balsamic vinegar
  • 1 level tablespoon of tomato paste/purée
  • spray oil
  • black pepper

Instructions

  1. Spray a large saucepan over a medium high heat with some spray oil.
  2. Add the onion and garlic and cook until caramelised, you will need to keep adding a little of the stock to prevent the onions from sticking to the pan.
  3. Add the fresh herbs, remaining stock, tomato paste and a balsamic vinegar, bring to the boil and reduce heat.
  4. Allow to simmer covered for approx 30-40 mins (this really brings out all the flavours and will reduce the stock down)
  5. When it has cooked for the required time, add the mixture to a blender and blend until smooth. Return it back to the pan and mix, continue to simmer for about 5 mins until desired thickness,
  6. This gravy is great with any meat or sausages or can even be used for the sauce for a shepherds pie or similar.

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 4Serving Size 1 serving
Amount Per ServingCalories 30Total Fat 0.1gSodium 60.3mgCarbohydrates 5.1gFiber 0.7gSugar 1.7gProtein 2.1g

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This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

The Best Gravy | Slimming Eats Recipes (2024)

FAQs

What is the secret to good gravy? ›

Here are my principles for making great gravy without fear:
  • Make it ahead. This is the most important one. ...
  • Make a really good homemade turkey stock first. Don't skimp on this crucial first step. ...
  • Reinforce the stock's flavor. ...
  • Simmer, simmer, simmer. ...
  • Strain and cool. ...
  • Reduce. ...
  • Hot liquids only.
Nov 5, 2021

What makes gravy more tasty? ›

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

What can I add to my gravy to make it better? ›

Add Herbs. Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking. Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.

Is gravy better with flour or cornstarch? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What thickener is best for gravy? ›

Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat.

How to make gravy Gordon Ramsay? ›

Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps.

Why is my gravy not tasty? ›

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

What is the formula for gravy? ›

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

Should you use hot or cold water for gravy? ›

Tip #4 – Heat the liquid mixture, it needs to be hot!

The liquid needs to be very hot before thickening the gravy with flour.

How do chefs thicken gravy? ›

Another way to add thickness using flour is to add water to flour and whisk until you have a smooth paste. This is known as a slurry in cooking, and is defined as a mixture of an equal amount of flour and water. Add the slurry to your gravy and stir constantly, as the sauce heats up it should begin to thicken.

How do you make bland gravy taste better? ›

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

How to make store bought gravy tastier? ›

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low.

How to make package gravy taste homemade? ›

7 Simple Ways You Can Make Jarred Gravy Taste Homemade
  1. Stir in turkey drippings. Classic turkey gravy is made with the pan drippings from the roasted bird. ...
  2. Brown up some butter. ...
  3. Pour in the wine. ...
  4. Roast a head of garlic. ...
  5. Cheat with aromatics. ...
  6. Boost with umami. ...
  7. Add fresh herbs.
Nov 12, 2018

What can you add to brown gravy to make it taste better? ›

Herbs and spices: Add dried herbs like thyme, rosemary, or sage, or spices such as black pepper, paprika, or cayenne pepper. These will impart additional flavors and complexity to the gravy. Stock or broth: If your pre-cooked gravy is too thick or lacks depth, you can thin it out.

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