Friday, October 24
HOW TO: Make English Proper Gravy
I often refer to serving proper gravy with a dish. Proper gravy is actually just a slang or common name for a pan gravy. But it isn't just any pan gravy, it is a rich, sticky, hearty onion gravy which can be found alongside almost all classic English or Irish dishes. From Bangers and Mashed to Yorkshire Pudding, not meal is complete without a jug of gravy.
Full time 25-30 minutes
Makes 3 1/2 cups gravy
2 red onion, sliced thin
3 1/4 cup beef stock (you can use chicken, but it will change the flavor drastically)
2 tbsp butter
1 1/3 tbsp corn starch
1 1/3 tbsp cold water
1 tbsp vegetable oil
1 tsp white balsamic vinegar (or balsamic vinegar)
1 tsp sugar
1/2 tsp ground black pepper
In a large sauce pot melt butter with oil over medium high heat.
Once melted add in onions, vinegar, sugar, and pepper. Stirring well to fully coat the onions.
Lower heat to medium and let onions cook down for 10-15 minutes. The goal is to soften and partially caramelize them, but not really brown the edges.
Add in stock and allow it to come to a low boil, stirring often to release the onion juices.
Once it has reached a low boil, lower heat to a simmer.
In a small bowl combine water and corn starch, mixing to fully dissolve starch.
Whisk starch mixture into pot gently to avoid clumping.
Cook 10 minutes, stirring occasionally.
Pour into serving jug and you are ready.