Share
20th December 2016
12:10am GMT
Being able to make a good sauce is one of the key skills you learn first when you are starting out in kitchens. My Dad taught me how to make a roux based sauce when I was a kid and it has stuck with me ever since.
This recipe will give you a fool proof gravy that you can make the day before and then simply reheat as it is coming up to dinnertime.You'll already have most of these ingredients in your kitchen.
Peel and finely dice up the two onions.
Finely slice up the mushrooms.
In a large heavy based saucepan melt the butter with a little salt and sunflower oil. When the butter starts to foam lightly add in the onion and the mushrooms. Cook these for about ten to fifteen minutes in the foaming butter until the onions are slightly translucent.
Remove the pan from the heat and add a tablespoon of flour. Mix it in well. Keep adding flour, spoon by spoon until you have a thick, wet, sandy consistency. This is your roux base and can be used to make a whole host of sauces.
Return the pan to the heat and cook the paste for about five minutes to give it some colour.
Next add in the stock cube. It’s handy to have a kettle boiled and on hand for this next bit. Still keeping the pan over a medium heat, start to add some water, little by little. After each splash of water, make sure it is all well combined before adding in more. As the water lets out the roux you will see a thick, rich and creamy sauce start to form.
When you are happy with the consistency (it should form a thick coat on the back of a spoon that doesn’t run if you make a line in it with your finger) leave it on the heat to cook out the flour for about fifteen minutes. Check it again for consistency. If it has gotten too thick in this time add in a little more water.
Now add the browning and the soy sauce and you are good to serve.
The perfect gravy to drown your turkey and potatoes with!
This is so good you'll have to try not to drink it directly from the gravy boat!
