Step 1

Veg: Melt 3 tbsp butter into a large pot over medium-high heat and add in celery, carrot, onion and garlic. Fry until the veg starts to soften/brown then turn heat down to low-medium.

Step 2

Roux: Stir in 3 tbsp flour until a paste forms then slowly start pouring in your stock, whisking as you go to ensure no lumps form.

Step 3

Season: Add in chicken/beef powder, Worcestershire sauce, rosemary/thyme and salt & pepper to taste. Depending on the saltiness of your stock & chicken/beef powder you may not need salt.

Step 4

Thicken: Simmer for 5-10mins until the gravy thickens, then use a hand blender to blitz until smooth. If you over thicken the gravy just add in a splash more stock. If you want it thicker (it will thicken as it rests/cools), just keep the gravy on a simmer, stirring somewhat frequently until your desired consistency.