How to Make Restaurant-Style Gravy Easily

There is nothing quite like a rich, glossy gravy poured over a roast, and this Homemade Restaurant-Style Gravy is exactly that. It is packed with flavour, versatile, and the perfect finishing touch for your Christmas Day or Christmas Eve feast. In fact, I love it so much that I start making it well before the festive season so it is ready to go when the big day arrives.

This gravy can be cooked in advance and frozen, which means less stress on the day and more time to enjoy with family and friends. When you need it, simply defrost, warm it gently in a pan, and watch as everyone at the table gushes over your “made-from-scratch” masterpiece. It is one of those dishes that looks humble in the pot but delivers incredible flavour that will have everyone asking for seconds.

If you prefer a classic gravy, simply thicken it a little more with a cornflour slurry. For a smoother, more refined red wine jus, leave it slightly runnier. A touch of Parisian Browning Essence can also deepen the colour, though just half a teaspoon is enough.

Whether you call it a gravy or a jus, this recipe is the secret to turning a simple roast into something restaurant-worthy, without the fuss.

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Homemade Restaurant-Style Gravy

Recipe by Stay at Home Mum

3.0 from 1 vote

Course: SidesCuisine: FrenchDifficulty: Easy

Rich and flavourful homemade gravy that can be made ahead and frozen. Perfect for Christmas roasts or any meal that deserves a restaurant-quality finish.

Servings

Adjust servings

+

–

8

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

450

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 6 Lamb or Beef Bones

• 1 Head Garlic

• 1 tsp Olive oil

• 2 litres Chicken Stock or Water

• 2 Carrots, cut into chunks

• 1 onion, cut in 4, leave on the peel

• 3 stalks celery, cut into large chunks

• 2 Bay leaves

• 3 sprigs Rosemary

• 1 small, handful fresh Thyme

• 2 tbsp Cornflour

• 1 tsp Water

• 1 tsp Parisian Browning Essence

• 1 Juniper Berries or All Spice Berries-optional

• 375 ml Red wine

Directions

• Preheat oven to 200°C
• Place bones and whole garlic in a roasting pan with a little olive oil and roast until dark about an hour should do it.
• Remove the roaster from the oven and place on the cooktop over medium-high heat and add the wine, scrape the base of the pan to lift anything stuck to the bottom.
• Add stock or water, turn the heat down and simmer for 2.5 hours.
• Keep an eye on the level of liquid and if it starts to evaporate too much add more stock or water.
• Add carrot, onion, celery, bay leaves, berries, thyme and rosemary and cook for a further 90 mins.
• Combine cornflour and water and whisk well.
• Drain the sauce in a fine sieve and discard the bones and veg.
• Place sauce in a clean pot and add the flour mix, whisking in as you go. Simmer for a few minutes and check the consistency. If you would like it to be thicker add more flour and water mixed together if it’s too thick add more stock or water.
• Season to taste and add Parisian browning essence to colour.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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