There's often debate about how Gravy should be enjoyed in the UK. While it's commonly served with roast dinners and pies with chips, pouring Gravy over fish and chips can spark a heated argument! But honestly, we don't mind how you choose to enjoy our delicious Gravy.
The Ceres Gravy Mix is specially crafted for restaurants, takeaways, street food and catering businesses that care about flavour. It's made with a generous amount of soy sauce for richness, along with black pepper, ground sage, and a touch of ground bay leaves. Many people ask us how to make the Gravy.
This method is the best way to make a large volume of Gravy and the most efficient way to extract the best flavours from the ingredients. Just like our curry sauce, the natural starches that thicken the Gravy will fully and consistently expand when heated on the stovetop.
What you need:
1. Place 4 litres of hot water on the stove and bring it to a simmer.
2. In 1 litre of cold water, add 500g of Ceres Gravy Mix and stir it well.
3. Pour the mixture into the simmering water and stir. Simmer for 3-4 minutes until the Gravy thickens and develops a nice thick sheen.
4. You have two options at this point:
a) Serve the Gravy right away in a bain-marie.
b) Let the Gravy cool and refrigerate it for later use.
5. When you need to use the Gravy, you can either microwave it or gently warm it on the stove until it reaches a temperature of 75°C (82°C in Scotland).
6. If you stored the Gravy in the fridge, you may need to add a small amount of water to loosen it, as the natural starches tend to thicken when cooled.
Technical Tip: Ceres Gravy Mix starts thickening in water at temperatures between 62-72°C, reaching its full thickness at around 95°C. It's best not to boil the Gravy; instead, simmer it gently until you achieve the desired temperature and thickness.
Usage Tip: If your Gravy Mix has been kept in a bain-marie under heat stress for a shift, we recommend discarding it and preparing a fresh batch for the next shift.