Make-ahead madeira gravy served in a gravy boat

Make-ahead madeira gravy

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(3 ratings)

Prep: 15 mins Cook: 35 mins


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

Nutrition and extra info

  • Freezable

Nutrition: Per serving (8)

  • kcal94
  • fat1g
  • saturates1g
  • carbs13g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.7g
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  • large knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaves
  • 1 large thyme sprig
  • 1 tbsp caster sugar
  • 3 tbsp plain flour
  • 1 tsp Marmite
  • 1 tsp tomato purée
  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp dark soy sauce
  • 150ml madeira
  • 1l vegetable stock (or chicken or beef stock, if you’re not cooking for vegetarians)


  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.

  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.

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