The only recipe you’ll ever need for perfect gravy

Gravy – delicious liquid gold perfection.

Gravy is best described as that beautiful golden sauce generously poured over roast lamb, turkey, chicken and more. It’s oozy, buttery, delicious and maybe just a tad bit sinful.

But considering roast meat is generally quite a healthy dish, gravy helps balance things out a little.

And being Malaysians, we love our kuah. Gravy is to roasts what curry is to banana leaf rice.

Admittedly, you will need to whip up a roast to make gravy, but once you have your roasting juices, everything else comes together easily and quickly.

The most work you’ll have to do is mincing your garlic, shallots and herbs as finely as possible.

And considering gravy is quite easy to make, there really is no good excuse for you not to serve some along with your spread.

Just a note – have some spoons ready. The recipe below is so good you’ll want to eat it up like soup!


  • Roasting juice (drippings from roasted meat)
  • 17g garlic, minced finely
  • 50g shallots, minced finely
  • 1 tsp fresh thyme (about 3 sprigs), finely chopped
  • 45g butter
  • 90g flour
  • 750ml chicken stock
  • 3 tsp balsamic vinegar
  • 45g cream


  • 1 tsp rosemary leaves, finely chopped
  • ½ tsp cooking caramel
  • A pinch of salt


  • Prepare your ingredients by finely mincing garlic, shallots, thyme and rosemary leaves (if using).
  • If the roasting juice contains too much oil, discard some. Just make sure you have enough to cover the dark parts of the roasting juice.

Making the gravy

  • Pour roasting juice into a medium saucepan and set it over the fire on medium heat.
Pour roasting juice into a saucepan.
  • Add butter and let it melt completely.
Add butter.
  • When the mixture starts to simmer, add garlic and stir through, followed by shallots. Stir it through again. Let it simmer for about 1 minute. You don’t want to burn the garlic or shallots, but just soften it a little.
  • Add in thyme and rosemary and stir to mix through for 1 minute.
Add chopped thyme and rosemary.
  • Put in flour next. Use a whisk to stir thoroughly until it forms a roux. This will take roughly 3 minutes.
Flour goes in. 
Keep stirring with a whisk until a clumpy, but not completely dry, roux forms.
  • Pour in chicken stock next and continue stirring with a whisk until even and smooth, about 3 to 4 minutes if you whisk vigorously. Continue whisking if your sauce still has visible clumps. You want to get it as smooth as possible.
Whisk it… whisk it real good.
A beautiful gravy starts to form.
  • Add balsamic vinegar for colour and a little zing. Stir (or gently whisk) through, for about 1 minute.
  • Next, add cream and stir for another 1 to 2 minutes.
Just a little cream does the trick.
  • If you’d like your gravy a darker shade of liquid gold, add just a little cooking caramel at this stage. Stir it through. Don’t add too much or it will affect the taste of your gravy.
A tiny bit of cooking caramel goes in for colour.


  • Before serving, pour the cooked gravy through a sieve to remove lumps.
Run gravy through a sieve to remove clumps.
  • Serve in a gravy boat or bowl, with a pinch of salt sprinkled over the top before serving.

Extra tips

  • You can use any roasting juice with this recipe, including roast lamb, roast turkey, roast chicken and roast beef.
  • Use rosemary if you’re preparing a lamb-based gravy only as rosemary and lamb go great together.
  • There are recipes that don’t require roasting juices floating about out there.
  • As this gravy recipe contains cream, it won’t freeze well as the gravy may separate upon defrosting. It should be ok to keep for a few days in the fridge though. Otherwise, oh well, you’ll just have to eat it all up!

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