Gravy
Making a tasty gravy from scratch with no stock or meat juices can be a challenge and maybe that’s why there are so many “instant” gravy solutions on the market. Here is a recipe that is very good indeed for several reasons. Firstly, you know exactly what is going in to it and secondly it tastes good. If you are serving sausages or toad in the hole make this gravy. If you are serving a meat pie then try substituting the apple juice for stout. The apple juice can also be substituted with cider for pork and sausages. Either way it’s a good standby recipe.
Makes 500ml
Ingredients
2 medium onions chopped very small
2 cloves garlic chopped small
2 tbsp vegetable oil and a knob of butter
1.5 tbsp mixed dried herbs
2 tbsp French mustard
2 tbsp browned flour (plain flour toasted or just plain flour)
300ml apple juice, cider or stout
200ml water
Salt and pepper
2 tbsp HP sauce
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Preparation
In a frying pan heat the oil and butter then add the finely chopped onion and mixed herbs and stir well. Fry on a fairly low to medium heat until the onions are well browned. Don’t rush this – the onions will probably take about 20 minutes to cook well, be soft and dark golden in colour. Add the chopped garlic and cook for a further 2-3 minutes.
Add then the mustard and flour and stir this well into the onions. Cook for about a minute then little by little add the apple juice and water, stirring well to avoid any lumps. Turn up the heat and the gravy will start to thicken. Finally season then add the HP sauce.
Stir well and allow to cook for a few minutes. The gravy can be served as it is but if you prefer a smooth gravy then blitz with a hand blender. Taste and check the seasoning.
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