Proper homemade gravy with a touch of grain mustard, and ideal for a cosy night in with a comforting Sausage and Mash, a decent Steak and Chips or a Tasty Homemade Pie. Made with caramelised red onions and a splash of red wine, this gravy is ideal for pairing with roasted meats, hearty vegetables, or even drizzling over mashed potatoes. Whether you're preparing a special night in with family or loved ones or a simple Sunday dinner, this recipe will elevate your dish with its rich, savoury goodness. Get ready to impress your guests with this flavorful, easy-to-make sauce!
Follow my easy, simple recipe to create this proper rich, silky and indulgent homemade gravy. You can also make this gravy recipe by roasting the veg underneath a Chicken or a Joint of beef or pork to add additional flavour, this is known as a trivet. This recipe should make 8-10 servings:
Ingredients:
3 x large red onions
2 x large garlic cloves
1 x Large carrot
1 x Large parsnip
Half a leek
Bunch of fresh thyme
1.5 x Chicken stock pots
Red wine (bottle)
Worchestahire sauce
Soy sauce
Salted Butter
Sea salt and black pepper
Olive oil
Gravy granules, Browning, Bouillon cube or Corn flour
Whole grain mustard
Method:
Roughly chop all your veg (no need to peel) (keeping 1 x red onion back) and peel/crush your garlic gloves, chuck these into a deep metal roasting tray with a drizzle of olive oil and a good seasoning of sea or rock salt and black pepper. Pop your oven on 200c and roast your garlic and veg for 40-45 mins until slightly coloured and softened. Turn them every so often so they roast evenly. If you are roasting a whole chicken or a joint of beef or pork then pop the veg and garlic cloves underneath this to make a trivet and add extra flavour to the gravy.
Meanwhile, peel and roughly chop the remaining red onion and remove the core, fry in a little salted butter and olive oil, season with sea or rock salt and black pepper and set aside for later.
Once the veg is roasted well and softened, take the roasting tray out of the oven and place it on the hob on a medium heat, break down the veg with a masher and add a 1.5 chicken stock pots, a glug of Worcestershire sauce and soy sauce along with a quarter of a bottle of red wine. Let this simmer down for 10 mins or so whilst adding a good bunch of thyme, 2 x teaspoons of whole grain mustard and a good seasoning or rock/sea salt and black pepper.
Boil a kettle full of water and slowly add water to the gravy whilst mixing and mashing the veg down further until it thickens up. To help the gravy thicken and to add more flavour you can add a little chicken gravy granules, browning, half a bouillion cube or some corn flour mixed with cold water.
Simmer and Reduce to your desired consistency, check for seasoning and flavour at this point if needed add a little more chicken stock pot or seasoning, chicken gravy granules or bouillon cube. Sieve the gravy into a pan on a low heat and make sure you push all the juices through the sieve into the pan. You should be left with a smooth silky gravy. Discard the veg pulp left in the top of the sieve and add the fried red onions from earlier to the gravy, check for seasoning and reduce down a little more for around 10-15 mins in the pan on low heat, stirring regularly. The gravy is ready when it coats the back of a spoon. Finish by taking off the heat and stirring in a knob of salted butter.
You can serve it immediately or pop it in the fridge (covered) where it will keep for 3-4 days and simply warm it through to serve.
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