All the Reds Gravy
All the Reds Gravy ‘makes’ a plate of roast Sunday dinner or sausage and mash. I played around with much more complicated versions of gravy but this is now our go-to because it tastes great and is fairly quick and simple to make.
A plate of roast veggies - nah; but a plate of roast veggies with this gravy - yea.
The cooking process is based on a classical sauce making technique using flour to thicken. Lots of people shy away from this as they are afraid of producing a lumpy sauce. Just make this a couple of times and you’ll be away.
One thing to bear in mind is that red wine is essential to create the flavour. You can replace it with more stock but the gravy won’t pack the same punch.
And it is true a good gravy makes many a plate of British classical food.
Ingredients
Serves 4
500ml good veg stock (I use @clearspringuk umami stock)
1 star anise
Salt & pepper to taste
2 red onions, halved and chopped into small pieces
500ml red wine
3 tbsp vegan spread, I like Pure
3 tbsp plain flour
Method
Place a large pan over a medium heat and melt the vegan spread. Saute the onions for 10 minutes until really soft.
Pour in the red wine and on a fast heat reduce it until it barely coats the onions. This intensifies the flavour of the finished gravy.
Add the flour and keep stirring until it is well incorporated about 1 minute.
Add the stock and keep stirring until the gravy/sauce has come back to a strong simmer. You need to keep stirring so that the liquid doesn’t become lumpy.
Add the star anise and simmer for 20 minutes until the gravy has reduced down and thickened to your liking.
Keep cooking to reduce the quantity of liquid if you want a thicker gravy and remove the star anise before serving.
