Make-ahead gravy

Make-ahead gravy

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(10 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

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

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Method

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.

Recipe from Good Food magazine, December 2010

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Comments

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Cdub's picture

Not a fan. But may have ruined it by using mild onion which is sweeter. It tasted too sweet, but I don't know if that's also the nature of the veg stock I used (and I'm not opening another litre to find out). But at least the vegetarians will be happy at XMAS, and us 'meat-itarians' will be adding meat juices anyway.

lysepirot's picture
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We love this recipe.
I halve or omit the tomato purée, & add a glass of Marsala and we use it for everything. I usually make double the amount for the same amount of stock and I freeze half for another time.

spot-the-dog's picture

I agree with some of the comments that it is strong on the tomato. I made it as a get-ahead for friends coming to roast pork Sunday lunch, but no way would I serve it. Instead I put it all in the slow-cooker with skirt beef and it was absolutely delicious.

katrinahewlett's picture

Superb recipe that worked very well with turkey juices. I've never been great at making good gravy but for me this was simple, saved time and has now been saved to my xmas collection!

katebeavon1's picture

Really nice. Only problem I have is that I can't get it to thicken! Also really nice for a veggie cottage pie too. Really tasty.

valsiewalsie's picture
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Beautiful flavoursome gravy. Threw in whatever winter herbs I could find in the garden. Great success!

kimbo84's picture
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Just made this for the veggies at Christmas. It is lovely wish I had not faffed about making Jamie's freeze ahead gravy this is much nicer. Next year only making 1 gravy

catree's picture
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Used just a little tomato puree-added a splash of balsamic vinegar and sherry to taste.
Forgot the flour!!-so just thickened with some cornflour at the end.
Hope to serve with a nut loaf on Christmas Day along with cranberry sauce-may had some of the cranberry sauce to the gravy as used by Jamie Oliver in his make ahead Turkey Christmas Gravy.

Will freeze and reheat on the day.

blodyn's picture
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Absolutely love this gravy. I've been looking for an alternative to the horrid veggie granules. I make this regularly and freeze portions. I leave out the tomato purée and it is totally delicious.

stephie_kay's picture

How long did you simmer this for roughly? Im making it at the moment and dont want to take it off the heat yet in case it does get thicker later..

queenofthepenguins's picture
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I will probably try this again, but without the tomato, which was completely overpowering, and spoiled it. I used it with shepherds pie, but you wouldn't want it anywhere near a Sunday dinner :-(

n1ckyregan's picture

I made this gravy on Sunday and it was vile. When you first start eating it doesn't taste too bad, but there is a bad after taste. It might be ok without the tomato purée and the soy sauce, but I won’t be trying it. If you want a good gravy Jamie Oliver has a recipe for a gorgeous ‘get ahead gravy’.

bingylala72's picture

Why would you make a vegetarian gravy with chicken or beef stock?!

pollyparrot2's picture

I don't understand the amount of stock in the list of ingredients. " 1l" Is that 1 stock cube? Or does the mark after 1 mean 1 litre of stock? I feel there is something unclear here but no-one else has flagged this up.

zetallgerman's picture
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Just to add, naturally this is a good attempt for a vegetarian gravy. Jamie Oliver's isn't veg-only, after all.

zetallgerman's picture
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Not too keen on this recipe... somehow felt a bit thin and lacking flavour. I recently tried *Jamie Oliver's Get-Ahead Gravy* made by roasting chicken wings, bacon, vegetables and herbs in the oven... well worth the effort and everyone literally lapped it up!

debbiemassey's picture
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Absolutely gorgeous. I'd be lost without this fab gravy recipe. Freezes well and goes great with vegetarian shepherds pie

tillyfloss80's picture
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Was worried the gravy would be too tomato-y as it was cooking but was delicious. Enjoyed with Sunday roast (pork) and loads of fluffy mash. A lovely, subtle flavour.
Didn't have any fresh thyme so used a teaspoon of dried instead.

grandmagrandad's picture

i would use vegemite instead of marmite for a true veggie gravy.

scrappydoo's picture
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Tried this for the first time today and found although a good base the tomato flavour was too prominent for me. Didn't have any marmite so added some mushroom ketchup for extra depth. Would use it again but need to adapt it to suit my taste buds a bit

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