Classic Onion and Beef Stock Gravy
Inspired by techniques from NYT Cooking and Serious Eats.
Soft onion and a toasty brown roux, simmered with beef stock into a smooth, savoury pouring gravy.
Always check the labels of the products you use.
Method
- 1
Soften the onion. Melt the butter in the saucepan over medium heat. Add the onion and cook for about 5 min until soft and translucent.
- 2
Brown the roux. Sprinkle over the flour and stir for 4-6 min until the mixture is a toasty golden brown. Turn the heat down if it colours too quickly; the colour gives the gravy its flavour.
- 3
Whisk in the stock. Add the hot stock a little at a time, whisking until smooth, then let it simmer for 8-10 min, stirring, until it coats a spoon.
- 4
Finish and serve. Stir in any juices from your roast, season with salt and pepper, and pour into a warm jug. Serve with sliced roast chicken or beef and mashed potatoes.
Storage
Cool and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat until piping hot, whisking in a little water. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- medium saucepan
- whisk
- gravy jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 90 kcal |
| Protein | 2.4 g |
| Carbohydrate | 6.5 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 6.2 g |
| of which saturates | 3.9 g |
| Fibre | 0.4 g |
| Salt | 0.66 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
