Gravy will be tastier and richer if you replace water with 1 simple ingredient

Gravy is the finishing touch that brings everything together on a dinner plate. From creamy mashed potatoes to parsnips and carrots, it somehow manages to end up on every bite. But while it may seem simple to make, getting it just right can be tricky, and there's one key mistake many people make that could be holding their gravy back.

Whether it's too bland, too thin, or just missing something, a lot of homemade gravy recipes fall short because they rely on one basic liquid: water. That might be fine in a pinch, but there's a much better alternative that makes gravy taste richer, thicker, and full of flavour, without complicating the cooking process.

And according to bestselling cookbook author and food blogger Sara Wells, switching out water for this one simple ingredient can completely transform your gravy.

Writing on her blog Our Best Bites, she explained: "If you're making poultry, use chicken stock, if you're making beef, use beef stock.

"Yes, homemade broth is delicious, but your gravy will still be delicious with store-bought broth."

The reason it works so well is that unlike water, stock or broth already contains layers of savoury flavour, especially when combined with a butter and flour roux. It also blends perfectly with pan drippings from roast meats.

Sara recommends starting your gravy by melting butter in a pan and whisking in flour to form a smooth mixture.

This is called a roux, and it should be cooked until it turns a golden caramel colour and smells rich and nutty.

Once that's ready, stock should be added gradually, a little at a time, while whisking constantly to avoid lumps. The result is a smooth, glossy gravy that thickens as it simmers.

For extra depth, Sara suggests seasoning with salt and pepper and adding "flavour boosters" like Worcestershire sauce, vinegar, or fresh herbs depending on your preference.

If you're using pan drippings from meat, she recommends combining them with the stock at the end to avoid making the gravy too salty.

For those worried about texture, she has a simple rule: if your gravy is too thin, use a cornstarch slurry to thicken it.

If it's too thick, just add more stock. Lumpy? Blend it. Too salty? Try a splash of lemon juice or sour cream to balance the flavour.

She added: "There is nothing like rich, buttery gravy over a creamy bed of potatoes. And if you need to make gravy for a crowd, guess what? It freezes great!"

Homemade Gravy Recipe

Makes 2-3 cups

Ingredients

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2-3 cups chicken or beef stock (depending on your meat)
• Kosher salt, to taste
• Black pepper, to taste
• Optional: Worcestershire sauce, vinegar, fresh herbs

Method

Melt butter in a medium saucepan over medium heat.

Whisk in flour and cook, stirring constantly, until the roux is golden caramel in colour and smells fragrant (about 3-5 minutes).

Gradually add stock, a little at a time, whisking after each addition until smooth.

Bring to a simmer and cook until thickened (about 5 minutes).

Season with salt and pepper. Add 1-2 teaspoons Worcestershire sauce or other flavourings, if desired.

Serve warm. Adjust thickness with cornstarch slurry or extra stock if needed.