Make-ahead gravy

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• Scrappydoo

  05 December 2010

  Scrappydoo rated and commented on this recipe

  

  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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• vegetarian recipes

  16 December 2010

  vegetarian recipes commented on this recipe

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

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• Tillyfloss

  16 December 2010

  Tillyfloss rated and commented on this recipe

  

  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.

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• debbiemassey

  31 December 2010

  debbiemassey rated and commented on this recipe

  

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

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• ZeTallGerman

  22 February 2011

  ZeTallGerman rated and commented on this recipe

  

  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!

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• ZeTallGerman

  22 February 2011

  ZeTallGerman commented on this recipe

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

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• Tartansanta

  04 August 2011

  Tartansanta commented on this recipe

  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.

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• bingybongy

  09 December 2011

  bingybongy commented on this recipe

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

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• sunshine

  13 December 2011

  sunshine commented on this recipe

  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’.

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• Dexter

  15 December 2011

  Dexter rated and commented on this recipe

  

  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 :-(

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• Stephie_Kay

  23 December 2011

  Stephie_Kay commented on this recipe

  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..

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http://www.bbcgoodfood.com/recipes/890639/

http://www.bbcgoodfood.com/recipes/890639/

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Ingredients

• 1 onion , chopped
• 2 carrots , finely diced
• 2 celery sticks, finely chopped
• 2 bay leaves
• 1 large thyme sprig
• large knob of butter
• 1.0 tbsp sugar
• 2.0 tbsp plain flour
• 1.0 tsp Marmite (optional, but it does add colour and depth)
• 1.0 tbsp tomato purée
• 2.0 tbsp red wine vinegar
• 1.0l vegetable, chicken or beef stock (depending on what you're serving it with, or who to)
• soy sauce , to taste

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 1 onion , chopped
• 2 carrots , finely diced
• 2 celery sticks, finely chopped
• 2 bay leaves
• 1 large thyme sprig
• large knob of butter
• 1.0 tbsp sugar
• 2.0 tbsp plain flour
• 1.0 tsp Marmite (optional, but it does add colour and depth)
• 1.0 tbsp tomato purée
• 2.0 tbsp red wine vinegar
• 1.0l vegetable, chicken or beef stock (depending on what you're serving it with, or who to)
• soy sauce , to taste

PER SERVING

84 kcalories, protein 2.0g, carbohydrate 11.0g, fat 4.0 g, saturated fat 2.0g, fibre 2.0g, sugar 8.0g, salt 0.66 g

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