Umami gravy
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 100g unsalted butter
- 20g salted anchovies, chopped
- 400ml beef stock (the best quality you can get)
- 20ml sherry vinegar
Method
- STEP 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.
- STEP 2
Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.
