Make-Ahead Gravy

Keep this vegetarian gravy in the freezer to pair with meat or veggie sausages for a fuss-free supper

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  84

• Protein

  2g

• Carbs

  11g

• Fat

  4g

• Saturates

  2g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.66g

Ingredients

• 1 onion, chopped
• 2 carrots, finely diced
• 2 celery sticks, finely chopped
• 2 bay leaves
• 1 large thyme sprig
• large knob of butter
• 1 tbsp sugar
• 2 tbsp plain flour
• 1 tsp Marmite (optional, but it does add colour and depth)
• 1 tbsp tomato purée
• 2 tbsp red wine vinegar
• 1l vegetable, chicken or beef stock (depending on what you're serving it with, or who to)
• soy sauce, to taste

Directions

1. Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised. Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce. Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

Categories: All Christmas, Everyday