Goldenfry makes gravy to a brilliant traditional recipe so you never have to make gravy from scratch ever again.
I mean with proper Yorkshire gravy in a jiffy why would you?

However, you may wish to ring the changes occasionally and add some new flavours to our already great gravy.

To prepare the base gravy put 4 heaped teaspoons (20g) of Goldenfry granules into a measuring jug.
Add 280ml (1/2 pint) of boiling water and stir until smooth.

1. Stir in pan drippings

Use those wonderful pan drippings from the meat juices, fat and bits and all added to Goldenfry Gravy will just add to our meaty flavours and give it an even more homemade feel. If you’re game for a more rustic gravy, go ahead and mix in some shredded meat while you’re at it – it tastes proper lovely and we should know, we eat sleep and breathe gravy at Goldenfry.


2. Simmer with fresh herbs

Boost the flavour of the gravy by simmering it over a low heat with fresh herbs, such as thyme, sage, parsley, or a bay leaf. Strain the gravy before serving. We think this is proper gorgeous, particularly with our Chicken gravy.


3. Add condiments

Your fridge and pantry are a treasure trove of possibilities when it comes to adding more layers of flavour to our proper legendary Yorkshire gravy. Just as you might add condiments to your meal, why not add a squeeze of lemon, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe to give a more complex flavor. You may also want to try a teaspoon of wholegrain mustard into stew gravy or a bit of redcurrant jelly goes down a treat with roast lamb. Start by adding just a little at a time and continue until you reach a flavour you can’t get enough of.


4. Sauté some vegetables

Before the gravy hits the pan, sauté a combination of vegetables like onion (or swap in leeks or shallots), celery, carrots, or mushrooms. Once the veggies are soft and fragrant, stir in the gravy and simmer on a low heat. The gravy will pick up some of the sweet, earthy and warm flavours. Before serving you can strain out the vegetables, or use a blender to purée the gravy. As a rule of thumb, use about 1/4 cup of vegetables per cup of gravy.


5. Add roasted garlic

Unlike the sharpness that comes with fresh garlic, roasted garlic brings a smooth, sweet flavour that adds real depth. Roast a head of garlic ahead of time, then chop and whisk in a couple of tablespoons for every cup of gravy as it simmers.


Go on we challenge you to make Goldenfry gravy taste just as good as the original.