Gravy isn’t something I make very often – I rarely eat something that needs it. But when I do make a mock-meat recipe, sausages and mash, for example, this is the sauce I make. It’s easy and tastes great. It works well when the main thing on the plate could do with a little more moisture. It’s also makes a very nice base for shepherds pie, mixed with soy protein.
Serves: 2 for very generous servings. Prep: 5 minutes. Cooking time: 20-30 minutes.
Stores: In the fridge, 2-3 days. (It looks pretty dire cold. Don’t worry. Heat it up again and it will be fine.) In the freezer, up to 3 months.
- Chopping board
- Wooden spoon
- Tablespoon measure or table spoon
- Measuring jug
- 2 tablespoons vegetable oil
- 2 onions
- 2 cloves garlic
- 2 tablespoons plain flour
- 2 tablespoons stock powder or 1 cube
- 1 tablespoons soy sayce
- 0.5 liter hot water
- Salt and pepper to taste
- Heat the oil in the pot.
- Finely slice the onion and garlic and put in the pot.
- Start on high heat and reduce when the onion starts browning and catching.
- Meanwhile, mix the stock powder or cube, soya sauce and water in the measuring jug.
- Keep stirring. When the onions are soft and light brown, add the flour and stir.
- Add about a third of the stock and stir, making sure there are no lumps.
- Add the rest of the stock and let simmer for 10-15 minutes until the stock is silky and has thickened a little.
- Purple: Make a sweet and sour version with red onions and swap the soy for vinegar (balsamic is mild, red vinegar has more bite).
- Red hot: Add chillies to warm the gravy up.
- Smooth: Whiz wit ha stick blender to make a smooth sauce.
- Herbal: Mix in a generous handful of chopped fresh herbs, anything you’ve got – leftover parsley, coriander, mint or thyme.