Victoria’s rich gravy recipe

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Rich gravy in bowl with roast chicken and jug of thyme


  • 2 onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon cold-pressed rapeseed oil
  • 700ml water
  • 1 teaspoon cornflour
  • 1 teaspoon cold water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon marmite
  • 2 pinches Maldon sea salt
  • Freshly ground black pepper


You will need a saucepan and a hand blender.


Prep time: 2Β minutes
Cooking time: 30 minutes
Total time: 32 minutes

Victoria’s rich gravy recipe

One thing I adore about cooking is that you never stop learning. Recently, while at a friend Victoria’s house, she was making a delicious gravy to go with the sausages and mash that we were having for dinner. Gravy from scratch (without pan juices from a roast) is something I’ve been playing with this year as I hands up refuse to buy gravy granules. And some meals simply taste better with gravy! This recipe is divine; its healthful; it’s rich; it’s thick. That gets my vote…


Place the rapeseed oil in a medium sized sauce pan over a high heat. Add the onions and stir. Cook until they start to turn golden brown.

Turn down the heat to low and leave them to cook for 20 minutes, stirring occasionally.

Add the garlic and cook for a further 2 minutes.

Add the water, Worcestershire sauce, soy sauce, marmite and salt. Bring to the boil.

In a small bowl, make a paste with the cornflour and teaspoon of cold water. Add to the boiling saucepan of gravy and stir well.

Season with freshly ground black pepper and take off the heat. Blend very well with a hand blender until smooth.

Bring to the boil again. Turn down to a simmer and leave to cook simmering for at least 5 minutes (or longer.)

Any leftovers can be added to casseroles, Bolognaise, mince or curries. It also freezes well.



The key is to cook the onions for a long time to get the flavour locked in and soften them (a bit like a French onion soup!) Try adding chopped celery and celeriac to the base of the gravy if you have any spare in the fridge.”

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