I love gravy. On Salisbury steak, chips (fries…whatever), mashed potato, Yorkshire puddings! or really on anything that needs a gravy.
I’ve spent a lot of time and effort trying to find the perfect recipe that works for me; that reminds me of the gravy from my childhood that was totally artificial yet totally delicious. A good beef stock’s always the best start but the luxuriant thickness and subtle yet also strangely in your face onion flavor has always eluded me. I think I finally have it and want to share it with you.
The ingredients are simple enough but it’s important to get the quantities right. When I used to
You cannot go wrong with gently cooking onions in butter. It’s always a great start to any recipe – the aroma is fantastic! Before I learned how to cook but back when I was a student and still had to make myself food I only knew one way to cook onions – oil, high heat, and fry them to death. Excellent on hot dogs but not much use with anything else – the sweetness is completely destroyed.
Now I understand that the path to sweet sumptuous onioness is achieved through a combination of butter and a very low heat. Caramelized onions work with almost anything but they take a very long time to do properly. Here you’re just softening the onions to cook them through but keep the sweetness intact.
The butter just bubbles away and you get a very light caramelization. Take care not to burn the butter.
Now you add the flour – this is going to soak up all the butter and dry the pan right up. In effect this is just a roux with some added onions.
The flour needs to be cooked off for a minute or two to make sure there is no raw flour taste in the gravy. Keep stirring to avoid burning anything.
Next is the hot beef stock. There many varieties of stock on the market and the best one will always be the ones you make at home but if you have none then make sure you get the best quality stock you can – this is the essence of the gravy and whilst a generic bouillon cube and hot water will work, the best bouillon is usually fully made or a thick paste.
Bring the gravy up to the boil and simmer for 5 minutes or so.
Add the cream and stir it through. The gravy should have a thick, luxuriant texture.
And it’s ready to serve with whatever you like. How about bangers and mash? Even better served on a Yorkshire pudding…
I had no sausages and so just had it with mash – it’s a perfect meal!
Not the greatest photo, I know…