Umami gravy served in a gravy jug

Umami gravy

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(0 ratings)

Prep: 2 mins Cook: 30 mins

Easy

Serves 6

This gravy packs a real punch, and goes perfectly with roast beef for Sunday lunch. Make a big batch and freeze leftovers ready for the next roast

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal137
  • fat14g
  • saturates9g
  • carbs0.2g
  • sugars0.2g
  • fibre0.3g
  • protein2g
  • salt0.7g
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Ingredients

  • 100g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 20g salted anchovies, chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 400ml beef stock (the best quality you can get)
  • 20ml sherry vinegar

Method

  1. Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.

  2. Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.

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