Umami gravy
- Matt Brown
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Serves 6
Easy
Prep: 2 mins
Cook: 30 mins
A star rating of 3.5 out of 5.4 ratingsRate
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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
Freezable
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
100g unsalted butter
-
20g salted anchovies
chopped
-
400ml beef stock
(the best quality you can get)
-
20ml sherry vinegar
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Nutrition: Per serving
- kcal137
- fat14g
- saturates9g
- carbs0.2g
- sugars0.2g
- fibre0.3g
- protein2g
- salt0.7g
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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.
Recipe from Good Food magazine, December 2018
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A star rating of 3.5 out of 5.4 ratings
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