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Make-ahead madeira gravy

Make-ahead madeira gravy served in a gravy boat

Make-ahead madeira gravy

Name: Make-ahead madeira gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6-8
Ingredients: large knob of butter; 1 onion chopped; 2 carrots finely 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)

Good Food team

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Serves 6-8

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.9 out of 5.18 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

large knob of butter
1 onion

chopped
2 carrots

finely 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)

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Nutrition: Per serving (8)

kcal94
fat1g

low
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.

Recipe from Good Food magazine, November 2018

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A star rating of 4.9 out of 5.18 ratings

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