Make-Ahead Madeira Gravy
Serves 8
Prep Time 15 mins
Cooking 30 mins
Level low
Ingredients
- large knob Butter
- half can Mayor Diced Onions
- 2 chopped Carrots
- 2 Bay Leaves
- 1 sprig Thyme
- 1 tablespoon Caster Sugar
- 3 tablespoons Plain Flour
- 1 teaspoon Yeast Extract
- 1 teaspoon Three Hills Kunserva (tomato paste)
- 1 teaspoon Pinto's Pride Balsamic Vinegar
- 1 tablespoon Pinto's Pride Soy Sauce
- 150ml Dry Sherry or Madeira
- 1 litre Pinto's Pride Vegetable Spoon Stock
This vegetarian gravy may be served as is or used as a delicious base for your turkey gravy. Just add the cooking juices at the end.
Heat the butter in a large wide pan over a medium heat. Sizzle the vegetables and herbs for 15 minutes until starting to brown. Scatter over the sugar and cook for a few minutes until caramelised.
Stir in the flour, cook for 1 minute, then add the yeast extract, Three Hills Kunserva, Pinto's Pride Balsamic Vinegar and Pinto's Pride Soy Sauce to make a sticky paste. Pour over the madeira or dry sherry and cook for 1 minute.
Add Pinto's Pride Vegetable Spoon Stock (made with 2 tablespoons Spoon Stock mixed with 1ltr of warm water), then crush the vegetables with a potato masher and bubble for 10 minutes until thickened.
Sieve and use as a vegetarian gravy or as a base to a turkey gravy.
Can be cooled and then frozen for up to 3 months.
