Make-ahead madeira gravy
Serves 6-8
Easy
Prep:
Cook:
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
Skip to ingredients
Showing items 1 to 3 of 6
- large knob of butter
- 1 onionchopped
- 2 carrotsfinely chopped
- 2 bay leaves
- 1 large thyme sprig
- 1 tbsp caster sugar
- 3 tbsp plain flour
- 1 tsp yeast extract
- 1 tsp tomato purée
- 1 tsp balsamic vinegar
- 1 tbsp dark soy sauce
- 150ml madeira
- 1l vegetable stock(or chicken or beef stock, if you’re not cooking for vegetarians)
Nutrition: Per serving (8)
- kcal94
- fat1glow
- saturates1g
- carbs13g
- sugars6g
- fibre1g
- protein2g
- salt0.7g
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 yeast extract, 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.
