Tweedy Misc
Published 2 Dec 2025For the next instalment of the series of classic British sauces we take a look at the history of gravy.
In this video I look into some of the earliest historical references to gravy, then some 18th Century recipes. I investigate whether gravy might be a derivative of a classic French sauce, and look in some detail into one important component of traditional gravy recipes: the roux, used for thickening.
I also investigate some products which have emerged since the 19th Century to help with the process of making gravy, from gravy salt and gravy browning, through Bisto’s original gravy powder of 1908, and their fully instant product in the form of “gravy granules”, launched in the 1970s.
Also, have you ever wondered why Bisto is called Bisto? We’ll get into that too.
0:00 Introduction
0:32 What is gravy?
1:27 Early history of gravy
2:01 18th Century gravy recipe
2:25 The importance of the roux
3:37 More 18th Century gravy recipes
4:07 Is gravy actually…. French?!?!
5:29 Gravy salt
6:47 Gravy browning
7:31 History of Bisto
9:19 Modern Bisto
10:25 Conclusion
April 10, 2026
A Brief History of GRAVY
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