So, ideally we'd all make gravy totally from scratch using only the pan drippings from whatever meat we're cooking, but... sometimes you just don't get that much in the way of pan drippings, and yet you want LOTS of gravy. And sometimes you're cooking, say, sausages (bangers & mash, anyone??) or something else that isn't going to result in juices you can make gravy from, and yet you still require a big jug of gravy to pour over everything. Lucky for all concerned, the marvellous product that is Bisto exists..
