There's no need to roast a bird or a piece of meat to get the best gravy…
6 Ingredients
2 Method Steps
6 Ingredients
30g butter
1 onion, finely chopped
1 garlic clove, smashed
4 sprigs thyme, chopped
1 1/2 tbsp plain flour
1 1/2 cups Massel chicken style liquid stock
Select all ingredients
2 Method Steps
Melt butter (30g butter) in a large saucepan over medium-high heat. Cook onion (1 onion, finely chopped), garlic (1 garlic clove, smashed) and thyme (4 sprigs thyme, chopped), stirring, for 5 minutes or until browned (the colour will improve the taste and colour of your gravy). Add flour (1 1/2 tbsp plain flour) and stir to coat. Cook for 30 seconds. Slowly stir in stock (1 1/2 cups Massel chicken style liquid stock) until combined (be careful of the steam). Scrape brown bits from base of pan. Bring to the boil over high heat. Reduce heat.
Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.
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Recipe Notes
This recipe serves 4. Nutritional information is per serve.
Vegetable stock can be used if preferred.
Nutritional Information
Per serving
Calories
82
Energy
343 kj
Fat
6.4g
Saturates
3.9g
Fibre
0.9g
Protein
1g
Sodium
331mg
Carbs
5.8g
Sugar
1.5g
All quantities above are averages
Image by Andrew Young
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