Roast Gravy
A Rich and Irresistable
Gravy, ideal for poultry and all other meats.
Swipe to find out why it’s more than just a roast dinner add-on.
Product Overview
Blenders Roast Gravy - a Classic, Ready-to-Pour Gravy that’s ready for service and gluten-free by default.
Blenders Roast Gravy delivers the deep savoury flavour chefs expect, without the hassle of making it from scratch. Designed for speed, stability, and versatility, it’s ideal for poultry, beef, lamb, and pork. It holds up beautifully in bain-marie, plated service, or batch prep, delivering consistent performance in every pour. A smart, gluten-free choice for modern menus and demanding service.
Rich, Roast Meat Flavour
Delivers bold, savoury depth without overpowering.
Fast to Prep
Just add hot water, stir, and go.
1 Pack Size
Gluten-Free Option
Supports inclusive menus with no compromise on taste.
Heat-Stable
Holds texture and flavour in hot-hold, bain-marie, or reheat.
Product Specs: Why Chefs love it:
Gluten-Free Confidence: Built to serve more customers, no compromise on taste or texture.
Ready in Minutes: Quick and easy to prepare.
Hot-Hold Reliable: Holds its body and shine in bain-marie, hot counter or plated service.
Pour-Perfect Texture: Smooth, clean finish that flows easily and coats without pooling.
Menu-Flexible: Works across poultry, beef, lamb, and more. One gravy for multiple mains.
Batch Prep Friendly: Scales well for high‐volume service with zero loss in quality.
Allergens: Soyabeans, Milk
Shelf Life: 1.14kg - 18 months
Suitable for Vegeterians
No Artificial Preservatives
MENU INSPIRATION
DUCK BREAST WITH FONDANT POTATO, BABY VEG AND CRANBERRY SAUCE
A perfect main course dish that is full of rich flavours.
Ingredients
4 duck breasts, trimmed
4 medium to large, rooster potatoes
200ml Blenders Vegetable Bouillon, prepared
40g butter
100g baby carrots, topped and tailed
100g stem broccoli, trimmed
30g Blenders Red Onion Relish
30g Blenders Cranberry Sauce
120ml Blenders Roast Gravy prepared
Allergens: Soyabeans, Milk, Celery, Mustard
Method
1 Peel the potatoes and using a cutter, form the fondants into cylindrical shapes. Allow 2 per person. Heat a pan and add a little oil and butter and cook the potatoes until golden brown on each side, reduce the heat to low and add the vegetable stock. Cover the pan and cook on a low heat for 20 to 25 minutes
2.Prep the duck by trimming any excess fat from the edges of the breasts. Place on a cold pan and add the breasts skin side down, gradually increase the heat, the oil will start to extract from the breasts. Turn the duck to cook on the opposite side for 2 to 3 minutes Place into a pre-heated oven at 190°C for 7 to 8 minutes. Remove from the oven and allow to rest for 5 minutes.
3 Prepare the baby vegetables and gently boil in some salted water for 5 minutes and strain.
4.To prepare the sauce, make the gravy as per pack instructions Reduce the heat and add the Red Onion Relish and Cranberry Sauce. Allow to simmer for 7 to 8 minutes.
5 To plate, start with 2 tablespoons of sauce, add the sliced duck on top, add the fondant potatoes, vegetables and serve.
MENU INSPIRATION
WILD MUSHROOM STUFFED CHICKEN SUPREME WITH MUSHROOM SAUCE
Discover the gourmet delight that is a wild mushroom stuffed chicken supreme paired with a delectable mushroom sauce.
Ingredients
4 boneless, skin-on chicken supremes
1 chicken fillet (for stuffing)
1 egg white
200g mixed wild mushrooms (such as chanterelles, porcini, or shiitake), finely chopped
2 cloves garlic, minced
1 small shallot, finely chopped
2tbsp fresh thyme leaves, chopped
2tbsp fresh parsley, chopped
2tbsp olive oil
Salt and black pepper to taste
100ml dry white wine
100ml Blenders Chicken Bouillon
100ml heavy cream
150ml Blenders Roast Gravy
2tbsp unsalted butter
Salt and black pepper to taste
Allergens: Eggs, Soyabeans, Milk, Mustard
Method
1.In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and shallots and sauté for about 2 minutes until they become fragrant and translucent. Add the finely chopped wild mushrooms to the pan and cook for approximately 5-7 minutes, or until they release their moisture and start to brown. Stir in the fresh thyme and parsley and season the mixture with salt and black pepper to taste.
2.Pour in the white wine and chicken stock. Cook for an additional 5-7 minutes, allowing the liquid to reduce and the flavours to develop. Remove from heat and set aside to cool. Split the mix in half. Put half in a blender with the chicken breast and egg white and blend until smooth.
3.Carefully butterfly each chicken supreme. You want to create a pocket for the mushroom filling. Spoon the mushroom mixture evenly into each chicken supreme and close over the fillet, pressing gently to distribute it evenly. Season the outside of the chicken supremes with salt and black pepper.
4.Heat a large frying pan over medium-high heat and add a bit of olive oil. Once hot, add the stuffed chicken supremes skinside down. Sear for about 2-3 minutes until the skin is golden brown. Transfer the pan to the preheated oven and roast the chicken for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).
5.While the chicken is roasting, prepare the sauce. In a saucepan, combine the heavy cream, mushroom mix and white wine. Bring the mixture to a simmer over medium heat and let it reduce by half. Stir in the butter and gravy. Bring back to a simmer and season with salt and black pepper to taste. Once the chicken is cooked through and the skin is crispy, remove it from the oven.
6.Plate the stuffed chicken supremes, drizzle with the creamy wild mushroom sauce.
MENU
INSPIRATION
BANGERS AND MASH WITH A RED ONION PEPPER SAUCE
A classic that never goes out of style. This version of bangers and mash combines creamy spring onion and kale mash with juicy sausages, braised red cabbage and a rich red onion pepper sauce made simple with Blenders. A comforting plate that’s perfect for pub menus, canteens or family dining.
Ingredients
8 large sausages
1kg potatoes, peeled and chopped
2 spring onions, finely sliced
200g baby kale, shredded
100ml double cream
50g butter
Salt & pepper
100ml Blenders Gravy
20ml Blenders Pepper Sauce
20g Blenders Red Onion Relish
300g red cabbage, thinly sliced
1 tbsp balsamic or red wine vinegar
1 tsp sugar
1 tsp butter
1g cinnamon
½ cooking apple, grated
Flat-leaf parsley, chopped
Allergens: Soyabeans, Milk, Celery, Mustard, Sulphites
Method
1 Prepare the mash: Boil the potatoes in salted water for 15–20 minutes until soft. Drain well, then mash with butter, double cream, spring onions and kale. Season with salt and pepper to taste Cover and keep warm.
2.Cook the sausages. Heat a frying pan or grill pan over medium heat Cook the sausages for 12–15 minutes, turning until browned and cooked through.
3 Braise the cabbage: In a small pan, add the red cabbage, vinegar, sugar, butter, cinnamon and grated apple. Season lightly with salt and pepper. Cover and cook on a low heat for 15–20 minutes, stirring occasionally.
4.Make the sauce: In a small pot, combine the Blenders Gravy, Pepper Sauce and Red Onion Relish. Bring to a gentle boil and stir until smooth.
5.Spoon a generous portion of mash onto each plate. Place the sausages on top and pour over the red onion pepper sauce. Add the braised cabbage on the side and finish with chopped parsley for freshness