I chose to make a vegetable gravy, because i was making roast pork and roast duck this year, so wanted something to go with everything. I found this recipe over the internet and surprisingly was called 'Anna's famous onion gravy'. It was calling me to try, but i did put some extras or adaptations to make it my own.
At the end, i must say i was pretty pleased that i tried it.... because it tasted soo yummy!
3 Red Onions, sliced
1 Stork of Celery chopped
1 Carrot, peeled and chopped
1 Garlic, chopped
2 Tbspn Olive oil
1 small knob of butter/magarine
2 Tbspn Plain Flour
500ml Veg Stock (i used 2 stock cubes)
1 tspn Marmite
2 Tbspn Light Soy Sauce
2 tspn Dark Soy Sauce (optional)
1 tspn Balsamic Vinegar
1 dash of red wine
1 pinch of mixed herbs
Ground black pepper
Method:
1) Heat the olive oil and butter in a pan over a low heat and add the onion slices
2) 5mins later add garlic, celery & carrots
3) Sautee celery, carrots and onions until they are soft and onions looking transparent.
4) Add flour, stir well
5) Add stock gradually whilst stirring constantly
6)Add in Marmite, light & dark soy sauce, balsamic vinegar, red wine, mixed herbs, ground black pepper
7) Bring to boil and turn to medium heat and simmer for 30mins. Stir every 5mins until gravy thickens and the flavours blend
8) Once simmered, turn off and let it stand to cool down. Then use a blender to whizz in the pan to smooth the liquid.
9) Then in a bowl, pour the now made gravy through a sieve to get rid off any lumpy bits.
10) If you not making to serve immediately, let it cool down and put it in the fridge.
Tip:
You can reduce the amount of stock, and add more flour and let it reduce down to more of a sauce, which would go well for steak, pork chops etc.
Mushrooms would be a good addition to flavour if you like it, just add it in when adding the garlic.
You can omitt the carrot & celery, and make a great onion gravy!
Happy Cooking!
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