Jamie Oliver Gravy Recipe: Rich and Savory Homemade Touch

This gravy transforms ordinary meals into something extraordinary. A homemade touch that captures rich, savory depth without complicated techniques.

Using pan drippings and simple ingredients, it delivers restaurant-quality results every time. Perfect for elevating roasts, mashed potatoes, or holiday feasts.

Ingredients for Jamie Oliver Gravy

Ten simple ingredients elevate pan drippings into restaurant-quality gravy every time.

The pan drippings are non-negotiable for authentic flavor. Use drippings from a roast chicken, turkey, or beef—any well-browned meat works. For store-bought stock, Bonafide Provisions or Kettle & Fire offer superior depth. European-style butter (like Plugrá) has higher fat content, which creates a richer roux. If your drippings are lean, supplement with a bit of rendered bacon fat for extra richness.

No red wine? Dry white wine or additional stock with a splash of balsamic vinegar works well. Fresh herbs are ideal, but dried at one-third the amount will suffice in a pinch. If avoiding alcohol, use beef or mushroom stock for deeper flavor. The Worcestershire can be omitted, but it adds a subtle complexity that’s worth keeping. Annie’s makes a vegetarian version if needed.

Gravy thickens as it cools. Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of stock or water to thin if needed. For longer storage, freeze for up to 3 months in ice cube trays for easy portioning.

Step-by-Step Instructions for Homemade Gravy

Master this technique and you’ll elevate every roast with a velvety, flavor-packed sauce.

Step 1: Create a Flour and Butter Roux Base

Place your roasting pan with the 1 cup Pan Drippings over medium heat on the stovetop. Add the 2 tbsp Unsalted Butter and allow it to melt completely, swirling to combine with the drippings. The fat should shimmer but not smoke.

Sprinkle the 2 tbsp All-Purpose Flour evenly over the surface and whisk constantly for 2-3 minutes until the mixture turns a light golden brown. This roux thickens the gravy and removes the raw flour taste. Watch closely—it burns easily.

Step 2: Deglaze with Wine and Aromatics

Pour in the 0.5 cup Red Wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. These fond particles pack intense roasted flavor into your gravy. Let the wine simmer for 2-3 minutes until reduced by half.

Add the 3 cloves Garlic Cloves, 2 tsp Fresh Thyme, and 1 tsp Fresh Rosemary, stirring to bloom the herbs in the hot liquid. The kitchen should smell deeply aromatic at this stage.

Step 3: Build Depth with Stock and Seasonings

Slowly pour in the 1.5 cups Chicken Stock, whisking continuously to prevent lumps from forming. The gravy will begin to thicken as it comes to a gentle simmer. This gradual incorporation ensures a smooth, silky texture.

Stir in the 1 tsp Worcestershire Sauce and 1 tsp Dijon Mustard. The Worcestershire adds savory depth while the mustard provides a subtle tang that balances the richness. Simmer for 5-7 minutes until the gravy coats the back of a spoon.

Step 4: Strain and Adjust Consistency

Remove the pan from heat and strain the gravy through a fine-mesh sieve into a clean saucepan or gravy boat. This removes the herb stems and garlic cloves, leaving a silky-smooth finish. Press gently on the solids to extract maximum flavor.

If the gravy is too thick, thin it with a splash of warm chicken stock. If it’s too thin, return it to low heat and simmer for another 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.

Essential Equipment for Great jamie oliver gravy

Quality Roasting Pan

Invest in a heavy-duty stainless steel roasting pan like All-Clad or Cuisinart. A good pan creates the fond that’s essential for flavorful gravy. Avoid non-stick pans as they don’t develop the browned bits you need. 🔥

Fat Separator Tool

A fat separator like the OXO Good Grips model makes skimming excess fat from drippings effortless. This ensures you’re working with rich, flavorful liquid rather than greasy gravy. I never make gravy without mine.

Fine-Mesh Sieve

For silky-smooth results, strain your gravy through a fine-mesh sieve. I recommend the RSVP Endurance for its durability. This removes herb stems and garlic cloves while letting all the flavor through.

Whisk for Roux

Use a flat stainless steel whisk (like Ateco’s 10-inch) for your roux. The flat shape helps scrape up every bit of fond from your pan. A good whisk prevents lumps in your gravy.

Gravy Boat or Saucepan

Serve your gravy in a ceramic gravy boat or small saucepan to keep it warm. I love Le Creuset’s stoneware for its heat retention. Keep it covered until ready to serve.

Ladle for Serving

A stainless steel ladle with a 1/4-cup capacity gives you perfect control when drizzling gravy. I prefer Winco’s professional-grade for its balance and durability.

Frequently Asked Questions