200mlwine or a splash of Balsamic vinegar(see above)
Dash ofsoy sauce (optional)
Dash ofWorcestershire sauce (optional)
1tbspchopped herbs(see above)
2clovesgarlicminced
2bay leaves
2tspsugarto taste
Cooking oil
Salt and pepper
Instructions
While meat is resting, drain some fat from the pan, return to the hob and sweat the onion and other vegetables over low-medium heat. Add a splash of oil if need be. Alternatively, add the vegetables to a clean sauce pan.
While the vegetables are slowly cooking, melt a tablespoon of butter in another saucepan, then add a tablespoon of flour to the pan and whisk until completely incorporated.
Once the flour is cooked out and the roux has a blonde colour (approx. 1 minute), slowly pour the stock into the pan in small increments, constantly whisking until the desired gravy consistency is achieved. Add more liquid if necessary, plus a dash of soy sauce and Worcestershire sauce, if using, for enhanced flavour and colour. Keep warm.
Once the vegetables are soft and translucent, after 5-10 minutes, add the chopped herbs, garlic, bay leaves, and sugar. Slightly increase the heat and cook for another minute, being careful not to burn the garlic.
Add the wine or vinegar and increase the heat to high. Bring to a rolling boil and cook until the liquid has reduced by at least half and the smell of alcohol or vinegar has gone.
Pour the thickened stock into the pan with the vegetables and wine, and bring back to a boil. Keep the empty pan to hand for finishing the gravy.
Season with pepper and simmer for 15-20 minutes, stirring occasionally.
Once ready, strain the gravy into the pan used to thicken the stock (unless making onion gravy). Taste the gravy and adjust seasoning if necessary, and whisk in another tablespoon of butter
Notes
The gravy can be prepared in a clean saucepan, but if it’s being served with roasted meat, use the meat’s pan while the joint is resting, to make use of the cooking juices.
If the gravy isn’t thick enough, finish by rapidly boiling over high heat, without stirring too often as this will prevent the sauce from reducing.
Dried herbs can also be used, but use half the required measurements.