Rebecca Morgan shared her family gravy recipe on TikTok using gravy browning as the secret ingredient, but commenters were divided over whether it’s actually gravy or sauce.
Ian Craig Social Newsdesk Content Editor
10:29, 01 Feb 2026
Gravy is an essential part of a roast dinner (stock image)(Image: Getty Images)
Gravy is a crucial component of the classic Sunday roast. While many depend on ready-made granules, nothing compares to homemade gravy for truly elevating your dining experience.
A social media culinary enthusiast shared her technique after a follower praised her gravy as “epic” in response to one of her posts. Rebecca Morgan boasts 13,700 TikTok followers, where she showcases simple and nutritious recipes she makes for her family.
Following a request from a commenter asking her to reveal her gravy-making secrets, she explained the recipe had been handed down from her mother. “I feel like a bit of an imposter posting this because I’m not a trained chef, this is just how my mum taught me to do it, and maybe I’m doing it wrong, so feel free to let me know in the comments,” she said.
Narrating while preparing the gravy, Rebecca explained: “You want to add almost equal parts fat and flour, so I’m using butter and plain flour here. Mix that together with the heat on so the butter melts and it forms a kind of glob paste thing. I believe the technical term is a roux.
“Then, after a couple of minutes, you turn the heat off. It’s very important to turn the heat off apparently.
“Then you gradually add in your stock bit by bit and stir each time so the liquid combines into the roux. If it starts to look or feel a bit lumpy, then just switch from the spoon to the whisk.
“Once all the stock is in there you might be thinking it’s a bit too runny, but don’t worry, just turn the heat back on on a medium heat and then the gravy will thicken up a little bit. At this point you can add in some herbs or some wine.
“And you’re probably wondering why it’s not a gravy colour yet, and this is where the magic stuff comes in: gravy browning. A few drops of this will do the trick, and this bottle will literally last you a lifetime so it’s a good investment.
“I also add some juices from the cooked meat at this point to help give it a lovely flavour and then just cook it until that’s the right consistency for you. Personally I like my gravy nice and thick.
“And that’s it. This is definitely something that takes practice and trial and error, but once you’ve got it, it’s really easy to do.”
Content cannot be displayed without consent
In the video’s description, Rebecca explained: “I also sometimes make it direct in the dish that the meat is in, but usually I make it ahead in a separate pan… I’m sure everyone has their own way of doing it so feel free to tell me I’m wrong.”
Viewers were split over her technique, reports the Express. One said: “That’s not a gravy, you have made a sauce!” Another insisted: “Gravy is made from the juices of meat. SAUCE is made with a roux.”
However, others were thoroughly impressed. One person remarked: “It looks incredible! I love how simple you’ve made it for people to follow too. Far nicer than gravy granules! I bet the butter adds a lovely additional flavour!” Another posted: “That’s exactly how my mum used to make it and so I do the same.”
A further viewer observed: “If you’d like some technical responses to the naysayers – what you just made is a classic french sauce called a veloute – a roux made into a sauce with meat stock (if you use milk instead of stock, you have a bechamel). A jus is a meat sauce made with no thickening. You used a thickener (flour/roux) and therefore made a gravy. Veloute = Gravy.”
Ingredients30g butter40g plain flour400ml chicken stock (or use beef for beef roast, etc)Dried sage and thymeJuices from the meatGravy browning
Makes enough for two to three adults.
Dining and Cooking