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My tried and tested onion gravy:
- Slice a medium white onion in to 3-4mm half-moons.
- Slowly saute the onions and some fresh thyme/rosemary springs in a bit of butter and olive oil for 15-20 mins until starting to colour.
- Add a glass of red wine and cook off the alcohol.
- Add 750ml-litre of veggie stock (Marigold Bouillon is nice).
- Stir in a teaspoon of dijon mustard and a teaspoon of marmite (you won;pt taste it but it adds body and umami).
- Couple of shakes of veggie Worcestershire sauce and some malt vinegar.
- Cook the gravy for 30 mins minimum and as long as you like to develop the flavour, can add more stock if it boils down too far.
-Thicken with a slurry of cornflour and water to your desired consistency. Don't add cornflour directly to the pot as it will form clumps.
-Season to taste with black pepper and serve.This can be frozen ahead too.
- Slice a medium white onion in to 3-4mm half-moons.
Cazakstan
@hugo7
Does anyone have a good recipe for vegetarian gravy? (doesn't need to be vegan)
Usually I use bisto with some additions, but won't be able to. How do you make it from scratch?
Cheers.