Drum roll please….
Introducing THE worlds best gravy… Seriously.
Now I’m not one for blowing my own trumpet…much, but when it comes to food, I have a few recipes under my belt that might just blow you away.
One of these recipes is my gravy, or, the world’s best gravy as it’s referred to by people that try it (my family).
I use this on a variety of dishes, roast dinners, bangers and mash, it’s even a great base recipe for some stews, but for now I’m going to tell you the one I use in ALL my roast dinners.
You will need:
- 1 Onion sliced
- Tsp Marmite
- Tsp Wholegrain mustard
- Tsp Mint sauce (Game changer)
- Tsp Red current sauce
- Bisto Gravy Granules
Yes yes I know. ‘Bisto gravy granules?!’ you must be thinking, and yes I know it may be sacrilege to use BUT, you should see this as an enhancement of the granules. They are just there to thicken it up and add the base flavour. You could make a roux out of flour and a splash of water, but for now, lets stick with Bisto
Start by adding a good glug of olive oil to a pan and heat on high, fry the sliced onions until they start to brown, add a light sprinkling of the parsley, thyme and rosemary.
Slowly bring the heat down on the pan then boil the kettle. Making sure the oil isn’t smoking, add 700ml of boiling water to the pan, be careful as it will sizzle and spit.
Get a heaped teaspoon of marmite and slowly stir into the water and onions until fully dissolved. Do the same for the wholegrain mustard, mint sauce and red current sauce. Add a generous shaking of the Bisto granules then stir lightly again until fully dissolved.
Season to taste.
Let the gravy simmer over a low heat for around 10-15 minutes until it reduces down and thickens.
Be prepared for people to want you to make this for them ALL THE TIME.