Gravy

No Sunday Roast is complete without gravy and being vegetarian is no excuse to reach for the granules with this delicious recipe!

Ingredients

75g butter

4 large onions, roughly chopped

4 tsps brown sugar

250ml red wine

4 sprigs fresh thyme

2 large sprig fresh sage

1 litre mushroom stock (see below)

2 tsp Worcester sauce, (or Mushroom sauce by GE Watkins)

1 tsp English mustard

30ml balsamic vinegar

2 tbsp cornstarch

4 tbsp cold unsalted butter

1 tsp freshly ground black pepper

salt

for the stock

250g chestnut mushrooms, chopped
2 onions, chopped
10g fresh thyme
5g fresh sage
60g marmite
2 tbsp olive oil
1.5 litres water

Method

First prepare the stock.  In a large saucepan fry the onions in the olive oil until they are soft, then add the mushrooms. Cook for 5 minutes then add water. Bring to a boil then reduce to a simmer. 

Add the marmite and stir in to make sure it's dissolved.

Continue to simmer for about half an hour or until the stock has reduced by about a third to a litre. Sieve the stock and set aside. Once cooled it can always be frozen for later.

For the gravy, melt the butter in a saucepan over medium to low heat. Add the onions and fry for about 10 minutes, add the sugar and continue to cook for a further 20 minutes until nicely caramelized . 

Add the red wine and herbs. Turn up the heat and bring to a boil for a minute or two, then reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce. Bring back to a boil before reducing back to a simmer. Cover and cook for further 20 minutes. 

Sieve the liquid into a bowl to remove the onions and sprigs of herbs. Then pour back into the saucepan. (or you could just remove the herbs and leave the onions.)

Bring back to another simmer. Add the vinegar. 

Place the cornstarch into a small bowl and ladel over some of the liquid. Whisk with a fork into a smooth consistency, then pour into the saucepan.

Simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt, pepper to taste and more mustard if needed.