Stocks & Sauces

Jerk gravy recipe

Melissa Thompson's jerk chicken gravy made in a saucepan.

Makes 500-550ml



  1. Put the jerk marinade and butter into a saucepan and fry off for 5-minutes. Then add the flour and mix well.
  2. Gradually add the stock, incorporating each bit completely before adding the next.
  3. Now add the tomato ketchup or barbecue sauce and cook until the gravy thickens. Taste, then add salt and honey (optional).