Stocks & Sauces

Jerk gravy recipe

This jerk gravy recipe is a nod to both my Jamaican and British roots. You don’t really get jerk gravy in Jamaica; jerk is more likely to be accompanied by ultimate hot sauce recipe, ketchup or a sort of barbecue sauce. But to have piping hot gravy poured over a piping hot plate of jerked chicken or pork is sublime. The lubrication is as much of a bonus as the flavour – it soaks into the rice and peas beautifully.

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

Makes 500-550ml

Ingredients

Method

  1. Put the jerk marinade and butter into a saucepan and fry for 5-minutes. Then, add the flour and mix well.
  2. Gradually add the stock, ensuring each addition is fully incorporated before adding the next.
  3. Add the tomato ketchup or barbecue sauce and cook until the gravy thickens. Taste, then season with salt and honey (optional).

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