Non-UPF Gravy UK

Gravy should be one of the simplest parts of dinner. At its most basic, it is the lovely savoury liquid left in a roasting tin, loosened with stock and thickened with a little flour. Yet a quick look at many tubs of gravy granules reveals a much more complicated recipe. That does not mean every packet is something to fear, or that you need to make stock from bones every Sunday. It simply means that finding genuinely straightforward non-UPF gravy in the UK takes a little more label reading than you might expect.

The clearest ready-made options I found are Borough Broth’s Proper Chicken Gravy and Proper Beef Gravy. Both use broth, vegetables, flour, fat, herbs and seasonings rather than the flavourings, modified starches and colourings commonly found in instant granules. They are considerably more expensive than Bisto, but they offer the closest thing to homemade gravy when time is short.

For an everyday family dinner, homemade gravy made with pan juices and a simple stock is still the most affordable answer. It need not be an elaborate Sunday project. A saucepan, flour, stock and ten minutes are usually enough.

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The Best Non-UPF Gravy and Simple Alternatives in the UK

If you want the quickest answer, these are the options I would consider:

Best ready-made chicken gravy: Borough Broth Organic Proper Chicken Gravy – a chilled gravy made mainly from chicken broth, vegetables, flour, chicken fat, wine and herbs.

Best ready-made beef gravy: Borough Broth Organic Proper Beef Gravy – a rich broth-based option with root vegetables, flour, beef fat, wine, herbs and mustard.

Best seasonal Christmas option: Daylesford Organic Christmas Gravy – made with organic chicken carcasses, winter vegetables, herbs and seasoning, but check the current full label before buying.

Best convenient cupboard option: Potts’ Chicken, Thyme and White Wine Gravy – useful and relatively concise, although its stock concentrate and vegetable bouillon make the UPF classification less clear.

Best budget choice: homemade gravy made with roasting juices, flour and a simple stock.

Best vegetarian choice: homemade onion gravy using butter or olive oil, onions, flour and vegetable stock with an ingredient list you are comfortable with.

My first choice is Borough Broth when I want something ready made and the price works. For ordinary weeknight meals, I would make a small saucepan of gravy using one of the options from my non-UPF stock cubes guide or frozen homemade stock.

Borough Broth Organic Proper Chicken Gravy

Best overall ready-made chicken gravy

Borough Broth’s chicken gravy is the most convincing ready-made non-UPF option I found. The manufacturer lists 83% organic chicken broth made with spring water, chicken bones, carrots, onions, apple cider vinegar, salt, peppercorns, thyme and bay. The rest of the recipe includes onion, carrot, white wine, gluten-free flour, cornflour, chicken fat, garlic, herbs and seasoning.

That ingredient list reads much more like a gravy made in a kitchen than a formulation designed to dissolve instantly from granules. There is no listed flavouring, yeast extract, maltodextrin, modified starch, emulsifier or caramel colouring.

It comes in a 400g pouch and is designed to be heated rather than mixed with water. This makes it particularly handy for Christmas dinner, a roast chicken or the sort of family lunch where the hob is already crowded.

The product contains alcohol from white wine, although cooking and reheating do not necessarily remove every trace. Anyone avoiding alcohol completely should choose a different option. The gravy is also made in a kitchen that handles mustard, so check the current allergen information rather than relying on a summary.

At the time of checking, the gravy was listed by Borough Broth and Sainsbury’s. You can check Borough Broth’s current chicken-gravy information here.

Borough Broth Organic Proper Beef Gravy

Best ready-made beef gravy

The beef version uses 86% organic beef bone broth. That broth contains beef and chicken bones, together with carrots, onions, vinegar, herbs and seasoning. The finished gravy also includes onion, gluten-free flour, parsnip, leek, apple, beef fat, balsamic vinegar, a little red wine, mustard, pepper and herbs.

The chicken bones are worth noticing. Somebody avoiding chicken for an allergy, religious reason or personal preference should not assume that a product labelled as beef gravy contains beef alone.

There is also spice extract within the mustard ingredient. For most people trying to reduce UPFs rather than follow a rigid personal rule, I would still regard the whole recipe as unusually straightforward. If you take the strictest possible view of extracts, however, the chicken gravy has the cleaner label of the two.

This gravy should work well with roast beef, sausages, cottage pie or mash. It is also a useful shortcut when the meat has not produced enough cooking juices of its own.

You can see the current beef-gravy ingredients on Borough Broth’s website.

Daylesford Organic Christmas Gravy

Best seasonal option

Daylesford’s Christmas gravy is a seasonal 600ml option made with organic chicken carcasses simmered with winter vegetables, herbs and seasoning. It is intended for turkey, chicken and duck and only needs reheating.

This is the sort of product that can make Christmas Day noticeably easier. Six hundred millilitres is more useful for a family table than a tiny pouch, and there is no need to find room for another roasting tin simply to build a gravy base.

I would still check the complete current ingredients before ordering. The manufacturer’s description is encouraging, but words such as organic, traditional and handmade do not automatically establish a NOVA classification. The exact recipe matters more than the front of the packaging.

The product was available for Christmas ordering from Daylesford and listed by Ocado when checked. It is chilled and seasonal, so delivery dates and use-by dates need a little planning. View the current Daylesford Christmas gravy page.

Potts’ Chicken, Thyme and White Wine Gravy

Best convenient option with a qualification

Potts’ gravy is made with water, white wine, chicken stock concentrate, cornflour, vegetable bouillon powder, sugar, concentrated lemon juice and thyme. It has a much shorter ingredient list than many instant granules and it is sold in a cupboard-friendly can.

The difficulty is that chicken stock concentrate and vegetable bouillon are compound ingredients. The short list does not reveal every component at a glance, and bouillon powders commonly use flavour-building ingredients that make a strict UPF assessment uncertain.

For that reason, I would not place Potts alongside Borough Broth as an unequivocal recommendation. I would treat it as a practical middle ground: a reasonably concise, ready-to-heat gravy for someone reducing ultra-processed ingredients without insisting that every product be completely clear-cut.

This is a good example of why ingredient counting has limits. Eight ingredients can hide more complexity than twelve plainly named foods. If you are buying Potts for a specific dietary reason, contact the manufacturer for the current sub-ingredients or read the physical can.

What About Bisto Gravy Granules?

Bisto is convenient, familiar and relatively inexpensive. It is also designed to deliver colour, thickness and a consistent savoury flavour after nothing more than the addition of boiling water.

Depending on the variety, gravy granules may contain starches, vegetable oils, salt, flavourings, colour, flavour enhancers, sugar and emulsifiers. Recipes vary across the standard, Best, gluten-free and reduced-salt ranges, so there is no single ingredient list that represents every Bisto product.

Under the NOVA approach, instant gravy granules with several industrial formulation ingredients are generally likely to be classed as ultra-processed. That does not make a spoonful of Bisto poisonous or mean that a family dinner has been ruined. It simply means it is not the clearest choice for somebody specifically searching for non-UPF gravy.

If granules are the only practical option on a busy evening, use them. Reducing UPFs should make everyday food feel more manageable, not turn dinner into a test you can fail.

Is Gravy Naturally Non-UPF?

Traditional gravy can be non-UPF. Roasting juices, flour, stock, onions, herbs and seasoning are ordinary culinary ingredients. Cooking, reducing, straining and freezing do not automatically make a food ultra-processed.

The British Nutrition Foundation explains that the NOVA system groups foods according to the nature, extent and purpose of processing. It is not simply a measure of how many steps have taken place or whether a food came in a packet.

Gravy becomes harder to classify when it relies on ingredients used mainly to recreate flavour, colour, body or shelf stability in an industrial formulation. Common examples include:

One unfamiliar word is not a reliable verdict by itself. Look at the complete recipe and what each ingredient is doing.

How to Read a Gravy Label

Start with the base. A good ready-made gravy should tell you what provides its main flavour: chicken broth, beef stock, vegetables, onions or roasting juices.

Then check the thickener. Ordinary wheat flour, cornflour, rice flour and potato starch can all be used in home cooking. Modified starch is different because it has been altered to perform particular industrial functions. It is common in ultra-processed sauces, although the presence of one ingredient still needs to be considered in context.

Next, look for compound ingredients. “Chicken stock” sounds simple, but the brackets following it may contain yeast extract, flavouring, sugar or stabilisers. If no sub-ingredients are provided online, do not assume the simplest possible recipe.

• Finally, check practical details:
• Allergens such as wheat, celery, mustard, milk and sulphites
• Salt per serving rather than only per 100g
• Chilled, frozen or cupboard storage
• Whether alcohol is included
• Pack size and how many people it realistically serves
• Instructions for reheating and using leftovers

Easy Non-UPF Onion Gravy

This is the gravy I would make for sausages and mash, toad in the hole or a roast that has not produced many pan juices. It takes around 25 minutes because the onions need time to soften and colour. Most of that time is gentle cooking rather than hands-on work.

Ingredients

• 2 medium onions, thinly sliced
• 1 tablespoon butter, olive oil or a mixture of both
• 1 tablespoon plain flour
• 450ml simple chicken, beef or vegetable stock
• 1 teaspoon Dijon mustard, optional
• 1 teaspoon balsamic vinegar, optional
• A few thyme leaves, optional
• Black pepper
• Salt, only if needed

Method

1. Warm the butter or oil in a saucepan over a low-to-medium heat.
   
2. Add the onions and cook gently for 15 to 18 minutes, stirring regularly, until soft and golden. If they catch, add a splash of water rather than more fat.
   
3. Sprinkle over the flour and stir for one minute so it loses its raw taste.
   
4. Add the stock gradually, stirring or whisking as you pour.
   
5. Add the mustard, vinegar and thyme if using.
   
6. Simmer for five to eight minutes until the gravy coats the back of a spoon.
   
7. Taste before adding salt. Stock can already be well seasoned.
   
8. Leave the onions in for a rustic gravy or blend carefully for a smoother finish.

For a dairy-free gravy, use olive oil rather than butter. For gluten-free gravy, use cornflour: mix one tablespoon with two tablespoons of cold water, add it to the simmering stock and cook until thickened.

Ten-Minute Non-UPF Gravy From Roasting Juices

When you have cooked meat, do not waste the flavour left in the tin.

Move the meat to a warm plate to rest. Spoon away excess fat, leaving roughly one tablespoon in the roasting tin with the browned cooking juices. Stir in one tablespoon of flour, then cook it briefly over a low hob if your roasting tin is suitable. Gradually whisk in 450ml warm stock.

Scrape up the sticky browned bits as you stir. Simmer until the gravy has thickened, then strain it into a saucepan or warm jug. Taste before seasoning.

If your tin cannot be used safely on the hob, pour the juices into a saucepan first. Never place a ceramic or unsuitable non-stick roasting dish over a direct flame.

How to Fix Thin, Thick or Lumpy Gravy

If it is too thin: Simmer it uncovered for a little longer. For a faster fix, stir a teaspoon of cornflour into a tablespoon of cold water, whisk the mixture into the simmering gravy and cook for another minute.

If it is too thick: Add warm stock or water a tablespoon at a time. Remember that gravy thickens slightly as it cools.

If it is lumpy: Whisk firmly, press it through a fine sieve or use a stick blender carefully. Do not add dry flour directly to hot gravy because it will form stubborn little pockets.

If it tastes flat: It may need salt, but check acidity first. A tiny splash of cider vinegar, lemon juice or balsamic vinegar can sharpen a dull gravy. Add very little, taste, then decide.

If it is too salty: Dilute it with unsalted stock or water and thicken again if necessary. Adding a potato does not reliably remove salt from a sauce.

Can You Make Non-UPF Gravy Ahead?

Yes, and this is one of the easiest ways to remove pressure from a roast or Christmas dinner. Make the gravy, cool it promptly and refrigerate it in a clean covered container. Reheat it thoroughly, stirring so the temperature is even.

You can also freeze gravy in useful portions. Leave a little expansion space in the container and label it clearly. Defrost it in the fridge where possible, then reheat until piping hot. Flour-thickened gravy may look slightly separated after freezing, but a brisk whisk usually brings it back together.

If you frequently make gravy from roasting juices, a fat separator can make the job less fiddly. Lakeland currently sells a 500ml gravy fat skimmer jug with a strainer, which lets the cooking liquid pour from beneath the layer of fat.

Vegetarian and Vegan Non-UPF Gravy

Good vegetarian gravy needs properly browned vegetables rather than a long list of flavour substitutes. Start with onions, then add finely chopped mushrooms if your family likes them. Cook until their liquid has evaporated and the edges have taken on colour before adding flour and vegetable stock.

A teaspoon of tomato puree can add depth, but cook it for a minute before adding liquid. Mustard, thyme, rosemary and a little balsamic vinegar can also help. None should dominate.

Check the vegetable stock separately. Vegan and organic labels do not guarantee that a stock is non-UPF. My stock-cube comparison explains the clearer and more ambiguous options.

Serving Non-UPF Gravy With Family Meals

Gravy is not only for a Sunday roast. It can make inexpensive, familiar food feel much more complete. Try it with:

• Simpler-ingredient sausages, mashed potato and peas
• Roast chicken and root vegetables
• Cottage pie
• Meatballs and mash
• Toad in the hole
• Nut roast or lentil loaf
• Leftover turkey sandwiches served hot
• A baked potato with shredded chicken and vegetables

For young children, serve a small amount and consider the salt in the stock, meat and rest of the plate. Non-UPF does not automatically mean low in salt.

A Realistic Way to Reduce UPFs

Gravy is a small part of a meal. Replacing granules can be an easy swap if your household eats them regularly, but it does not need to become another source of stress.

I would keep three levels of convenience available:

• Homemade gravy or frozen portions when there is time
• Borough Broth ready-made gravy for busy roasts and Christmas
• A familiar emergency product for evenings when dinner simply needs to reach the table

That approach is much more useful than buying an expensive product you dislike or deciding that a roast is not worth making because the gravy is not perfect.

You can find more realistic swaps in my Non-UPF Food UK hub.

Frequently Asked Questions

Which Ready-Made Gravy Is Non-UPF in the UK?

Borough Broth Organic Proper Chicken Gravy has the clearest ready-made ingredient list I found. It is based on chicken broth, vegetables, flour, chicken fat, wine, herbs and seasoning. Its beef gravy is also straightforward, although it includes mustard containing spice extract.

Are All Gravy Granules Ultra-Processed?

Many instant gravy granules are likely to be classed as ultra-processed because they use several formulation ingredients to create instant colour, flavour, texture and stability. Check the exact recipe because ranges and flavours differ.

Is Cornflour Ultra-Processed?

Ordinary cornflour is a refined cooking ingredient and is commonly used at home to thicken sauces. It is not the same as modified starch. A gravy thickened with cornflour is not automatically ultra-processed.

Can I Make Gravy Without Meat Juices?

Yes. Cook onions in butter or olive oil, stir in flour and gradually add a simple stock. Mushrooms, herbs, mustard or a small splash of balsamic vinegar can provide extra depth.

Can I Freeze Homemade Gravy?

Yes. Cool it promptly, freeze it in a suitable labelled container and reheat it thoroughly. Whisk while reheating if the texture has separated.

Is Organic Gravy Automatically Non-UPF?

No. Organic certification and UPF classification answer different questions. An organic product can still contain industrially formulated ingredients, while a non-organic homemade gravy can be non-UPF. Read the full recipe.

Is Non-UPF Gravy Healthier?

Not automatically. A simple gravy can still be high in salt or saturated fat. UPF classification describes processing; it does not replace the nutritional information or the needs of the person eating it.

The Best Non-UPF Gravy in the UK

Borough Broth’s Proper Chicken Gravy is the clearest ready-made choice I found, closely followed by its beef gravy. Both use recognisable cooking ingredients and save a genuine amount of work when you are preparing a roast.

Daylesford’s seasonal Christmas gravy may also be useful, but check the current full label before ordering. Potts’ chicken gravy has a fairly concise recipe and excellent cupboard convenience, although its stock concentrate and bouillon make a strict classification less certain.

For everyday dinners, homemade gravy remains the best-value option. Keep some simple stock in the freezer, learn the basic flour-and-liquid method and do not worry if you still keep granules for emergencies. The aim is to make family meals a little simpler, not less enjoyable.