Gravy Recipe #1 |
Home Made Gravy |
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Home made gravy is a real treat.
It takes a little while to cook, but it's well worth the effort.
And this vegetarian version is so delicious, it's worth making a double quantity and freezing any that's spare.
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This is what the gravy looks like before simmering. |
Ingredients |
Makes 1 pint - but it's worth doubling up and freezing the spare, if there is any!
1 tablespoon olive oil (or vegetable oil)
1 medium onion
3 cloves garlic
Handful of dried mushrooms (porcini - or similar - are ideal)
2 tablespoons cornflour
1 stock cube (vegetable)
1 teaspoon yeast extract (e.g. Marmite)
2 tablespoons dark soy sauce or tamari |
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Method |
- Gently heat the oil in a large pan.
- Peel the onion and chop finely. Add to the oil, stir and cover. Saute gently for 5 minutes.
- Peel and crush the garlic cloves. Add to the onion. Stir. Cover and saute for 5 minutes.
- Crush the dried mushrooms. Add to the onion mixture and stir well.
- Add the cornflour. Mix well, to coat the onion mixture. Then cook over a gentle heat, stirring occasionally, for 5 minutes, until the mixture starts to go mushy. Don't let it burn, or this will spoil the flavour.
- Add the water about 1/3 at a time. Mix well, to allow the sauce to thicken, without going lumpy. Simmer gently for 20 minutes, stirring to stop the gravy sticking.
- Add the stock cube, yeast extract and soy sauce / tamari. Blitz the gravy with a hand blender until pureed. Then (optional) pass through a sieve, to remove any lumps of onion or mushroom.
- Season to taste with salt and pepper.
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Time From Cupboard-To-Table |
| 40 minutes |
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Notes & Variations |
Experiment with adding your favourite herbs - sage and parsley work well. Add them just before liquidising, for maximum flavour.
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Ratings & Reviews |
| Rating |
Comments |
| 10/10 |
Wow! Delicious and pretty easy. Make at least a double batch, if not more. There's never enough gravy and you can always freeze any that's spare. |
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Rate It! |
Have you tried this recipe? Tell us what you think of it.
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