Gherkin Gravy Recipe

I know — gherkins… in gravy? It sounds like something your weird uncle might throw together after a pub lunch and call “genius.” But hear me out. This sauce is tangy, savoury, just a bit unexpected — and totally addictive. If you like pickles (and who doesn’t, honestly), you’ll fall head-first for this one.

I first made it on a bit of a whim — mostly out of curiosity and not much else in the fridge. There were roast potatoes, some leftover pork, and an open jar of gherkins staring at me like, well? I threw them in a pan with onions and mustard and… it just worked. That sharp bite against the richness? Weirdly beautiful. I’ve been making it ever since, especially when I want to impress without trying too hard.

Why You’ll Love It

• It’s not boring. Your roast dinner will not be forgotten.
• Sweet-sour-salty thing going on — totally craveable.
• Quick to make, with pantry stuff and a rogue pickle jar.
• Works on everything — chicken, burgers, mash, even chips.
• Easy to customise — add herbs, swap broths, make it creamier.
• Honestly fun — you’ll feel a bit rebellious making it.

Ingredients

• 1 cup diced gherkins (the little bumpy kind are best)
• 1 medium onion, chopped fine
• 2 garlic cloves, minced
• 2 tbsp plain flour
• 1½ cups vegetable or chicken broth
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tbsp butter
• Salt and pepper to taste

How to Make It

Melt, sizzle, and start smelling good:

Toss your butter in a saucepan over medium heat. Once it’s melted, add the onion and garlic. Let them soften for about 5–7 minutes — they should go translucent and smell incredible.

Make a bit of a mess (it’s worth it):

Sprinkle the flour over the buttery onion mix. Stir like mad for a minute or two. You want a paste (called a roux, if you’re feeling fancy). It might look odd at this stage — it’s fine. Keep going.

Pour and whisk like your life depends on it:

Slowly add the broth, whisking constantly to beat out any lumps. Take your time. It goes from “what have I done?” to “oh wait, that’s gravy” pretty quickly.

Add the gherkin twist:

Now stir in your mustard, Worcestershire, and the chopped gherkins. I know it looks like chaos. Trust the process.

Let it simmer and come together:

Turn the heat down and let it gently bubble away for 8–10 minutes. The sauce will thicken and the gherkins will soften slightly — but still keep their bite. Taste it. You’ll probably smile.

Adjust if you must:

Need it thinner? Add a splash of broth. Too sharp? Stir in a spoonful of cream or even a knob of butter. Too salty? A squeeze of lemon actually softens that weirdly well.

Pour it generously:

It’s ready when it’s glossy, thick-ish, and smells tangy-savoury in the best way. Get it over roast chicken, sausages, crispy potatoes… or just dunk bread in it. I won’t judge.

Common Mistakes and How to Dodge Them

Help, it’s lumpy.
You probably rushed the broth. Add it slowly, whisk like mad. If it’s really bad, blitz it.

Too salty?
Back off the salt next time. Gherkins and Worcestershire bring their own salt party. Add a splash of cream to mellow it out.

It’s too thick / too thin.
Gravy is moody. Add a splash of water if it’s gluey. Let it bubble longer if it’s runny. You’ve got this.

Mine tastes… flat.
Try a squeeze of lemon, an extra spoon of mustard, or even a dash of hot sauce. A little zing helps.

Storage and Reheating

Fridge:
Let it cool, then store in a sealed container. Lasts about 4 days.

Freezer:
Yep, you can freeze it! Leave a bit of space in the container. Good for 2–3 months.

To reheat:
Stovetop is best — low heat, stir often, add broth if needed.
Microwave works in short bursts — stir between.
Double boiler if you’re feeling cheffy.

Frequently Asked Questions

Can I make this ahead?
Definitely. It actually tastes better the next day.

Can I use sweet pickles?
You can, but it’ll taste more… sandwichy? Try it once. You might love it.

How do I make it creamy?
Add a bit of cream or sour cream at the end. Game changer.

Best broth to use?
Chicken gives it depth, veg keeps it light. Beef makes it very rich — up to you.

Nutrition Facts (Per Serving):

• Calories: 70
• Fat: 4g
• Carbs: 6g
• Protein: 1g
• Sugar: 1g
• Sodium: 300mg

Try More Recipes:

• Delia Smith Onion Gravy
• James Martin BBQ Sauce
• Delia Smith All In One White Sauce