The BBC Good Food logo
Make-ahead madeira gravy served in a gravy boat

Make-ahead madeira gravy

By
A star rating of 4.8 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Serve this vegetarian gravy as is, or use it as a base for a turkey gravy. If you don’t have any madeira, swap it out for the same quantity of dry sherry

  • Freezable
Nutrition: Per serving (8)
HighlightNutrientUnit
kcal94
low infat1g
saturates1g
carbs13g
sugars6g
fibre1g
protein2g
salt0.7g
Advertisement

Ingredients

Method

  • STEP 1

    Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.

  • STEP 2

    Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.

Goes well with

Recipe from Good Food magazine, November 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content