• 02/12/10
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I love gravy and it always seems like a bit of a treat to have it. This is how I make a meat free gravy which you can tweak to go with more or less anything. Don’t put in anything you don’t like and add or take away as required or depending on what you have to hand. Just keep tasting as you go along and it usually works out fine.

Ingredients

1 – 2 tablespoons of oil – olive or rapeseed
one large onion
one or two cloves garlic
then a combination of: a pinch of dried mixed herbs or thyme, chopped fresh herbs like parsley or rosemary, pepper, sea salt and a teaspoon of marigold bouillon
a splash of wine (optional)
1 – 2 teaspoons of soy sauce
1 – 2 cups boiled water
cornflour (optional)

Method

Warm your pan with 1 – 2 tablespoons of oil – olive or rapeseed. Finely slice two small or one large onion and crush one or two cloves garlic. Add to the pan and allow to caramelise. Add to this base whatever flavours you like…a pinch of dried mixed herbs or thyme, chopped fresh herbs like parsley or rosemary, pepper, sea salt and a teaspoon of Marigold Bouillon. If you have any wine about add a splash too. Add about 1 -2 teaspoons of soy sauce to give a good colour then add some freshly boiled water – try adding one cups worth to begin with and leave to simmer on a gentle heat for 10 – 15 minutes. Check the seasoning and add more water if it’s too strong. Once you’re happy with the flavour blend till smooth.

If you don’t want to blend it then whisk in some corn-flour towards the end and up the water a little.