How to… Make The Best Midweek Gravy

How to make gravy

Often made with the juices from a Sunday roast, a good gravy can make a meal, which is why we like to cook it any day of the week.

Here’s our recipe for a simple gravy using an onion base. Feel free to keep it veggie by adding vegetable stock and don’t forget to take a look at our suggested variations at the bottom.

One large onion, peeled and finely sliced
1 heaped tbsp plain flour
25g butter
1 tbsp rapeseed oil
750mls chicken stock

1) Heat the butter and rapeseed oil in a medium sized pan over a low heat.

2) Add the onion to the pan and allow to cook, covered, until soft, for around half an hour. Stir occasionally to prevent any sticking. Add more butter and oil if the pan starts to dry at any stage.

3) Remove the lid, add the flour and stir into the onions and fat to form a paste

4) Add the stock gradually, whisking into the paste to form a thick sauce. Continue to whisk as you slowly add the remainder of the stock.

5) Cook gently over a low heat for around 20 minutes, until it has reduced to form a lovely gravy

Once you’ve mastered the basic gravy, there are lots of variations to try.

Stock – Try using vegetable or beef stock instead of chicken. Experiment with using a mix of half stock and half wine, or cider. Red wine is great for beef or lamb filled pies, whereas cider works particularly well with pork.

Added flavours – We always recommend a splash of hendo’s for a taste of Sheffield, but if you’re looking for a dark, rich gravy packed with umami flavours, a dash of dark soy sauce works wonders. You could also try adding teaspoon of wholegrain mustard, or English mustard, if you prefer a smoother texture. Apple sauce, redcurrant jelly and mint sauce are also great options to try.

Base – For added depth of flavour, try adding finely diced carrot and celery to your onion at the start. Then strain the gravy off before serving.

(Main image sourced from Pawel Kadysz)

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