PIMP YOUR GRAVY
Making a delicious gravy from granules is as easy as a well-stocked pantry, a bit of aromatic understanding, and five minutes at the stovetop with a whisk. This recipe is a saviour for those like me that have an aversion to making gravy at the end of a roast, or for vegetarians who crave a bit of gravy with their vegetables.
FIVE STEPS TO YUMMY GRAVY:
Start by making the gravy with the granules as per the instructions. I use a whisk to make it light. The following additions are based upon 2 tbsp gravy granules.
Add 1 tsp cracked black pepper, 1 tsp soy sauce, 1.5 tsp mustard (I prefer Dijon for its creamy and full character), and 1 tsp apple cider vinegar. Black pepper is texture, Dijon mustard adds mouthfeel, soy sauce increases texture, and vinegar cinches all the flavours in a little tighter.
For non-vegetarians, I add a little fish sauce to increase the textural and savoury quality of the gravy.
If adding a little wine at the end, consider the following: white wines will increase the gravy’s acidity, while red wines will bring an element of red fruit and fullness.