TikTok Chef's 'Magic' Gravy Recipe Sparks Heated Debate Among Foodies
A TikTok food influencer has ignited a passionate culinary discussion after sharing her family's cherished gravy recipe, which includes what she calls a 'magic' ingredient. Rebecca Morgan, who boasts over 13,700 followers on the platform, posted her straightforward method for creating what she describes as an 'epic' gravy, but the response from viewers has been sharply divided.
The Family Secret Revealed
Rebecca Morgan regularly shares wholesome, family-friendly recipes on her TikTok account, focusing on simple yet delicious dishes. In a recent video, she responded to a fan's request by unveiling her gravy-making technique, which she learned directly from her mother. With a touch of humility, Rebecca admitted, "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."
Her process begins with creating a roux by melting butter and mixing it with plain flour over heat until it forms a smooth paste. She emphasises a crucial step: "Then, after a couple of minutes, you turn the heat off. It's very important to turn the heat off apparently." Next, she gradually adds stock, stirring continuously to avoid lumps, and recommends switching to a whisk if the mixture becomes uneven.
The 'Magic' Ingredient and Final Touches
Once the stock is fully incorporated, Rebecca turns the heat back on to medium, allowing the gravy to thicken to the desired consistency. At this stage, she suggests adding herbs or wine for extra flavour. Then comes the pivotal moment: "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."
To enhance the taste, she incorporates juices from cooked meat, cooking it further until it reaches her preferred thickness. Rebecca acknowledges that mastering this method requires practice but assures viewers that it becomes easy once perfected. In the video's caption, she added, "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."
A Divided Audience
The reaction to Rebecca's recipe was immediate and polarised, as reported by the Express. Some viewers questioned whether her creation could truly be classified as gravy. One commenter asserted, "That's not a gravy, you have made a sauce!" Another added, "Gravy is made from the juices of meat. SAUCE is made with a roux."
On the other hand, many praised the recipe for its simplicity and flavour. An enthusiastic follower 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 shared, "That's exactly how my mum used to make it and so I do the same."
A particularly knowledgeable food enthusiast provided a technical perspective, explaining, "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."
Recipe Ingredients
- 30g butter
- 40g plain flour
- 400ml chicken stock (or beef stock for beef roast)
- Dried sage and thyme
- Juices from the meat
- Gravy browning
Serves: Two to three people.
This debate highlights the diverse opinions surrounding traditional British cooking methods, with Rebecca Morgan's recipe serving as a catalyst for broader discussions about what constitutes authentic gravy in today's culinary landscape.
