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recipes

Easy Gravy

Make this super simple (but super tasty) gravy, suitable for all tastebuds!

Easy Gravy

Prep Time: 30 minutes

Serves: 6

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We've harnessed the power of vegetables to create this hearty, wholesome and flavourful gravy base, perfect for those comfort meals this autumn-winter. We've made this with our 700W Hand Blender.

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Ingredients
  • 200g Shallots
  • 1 Medium Sized, Whole Leek
  • 3 Sticks of Celery
  • 1 Medium Sized Parsnip
  • 6 Medium Sized Carrots (approx. 500g)
  • 1 Small, Whole Swede
  • 2 Garlic Cloves (optional)
  • 2 tbsp Olive Oil
  • 3 Whole Bay Leaves
  • 3 Sprigs of Thyme
  • 3 Litres of Wate
  • Salt & Pepper
  • 1 tsp Cornflour (optional)

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Method

NOTE: You will require a large 5 litre saucepan with lid for this recipe as it will make up to 5 pints of fresh stock.

  1. Place the olive oil into your saucepan and heat over a low flame.
  2. Halve the shallots and chop the garlic cloves, celery and leek. Add these to your pan and fry until soft.
  3. Roughly cut all the rest of the vegetables into approximately 1 inch pieces and add to the pan.
  4. Add the thyme, bay leaves, salt and pepper to taste and 3 litres of water to the pan. Turn up the heat and allow the mix to come to the boil.
  5. Once boiling, reduce the heat to low, cover with a lid and allow to simmer for 30 minutes.
  6. After 30 minutes, remove the lid and continue to simmer for another 30 minutes, allowing the stock to reduce a little and thicken. Once complete, remove your stock from the heat and allow to cool.
  7. Using a seive, draw the stock you have made into a jug. Use a wooden spoon or a spatula to push the mixture through the sieve, taking care to scrape the bottom of the sieve and add this to the stock.
  8. Discard the bayleaves, thyme and excess vegetables in your compost.
  9. Pour most of the stock back into the pan, leaving approximately 50ml in the jug.
  10. Add the tsp of cornflour to the 50ml of stock left in the jug and mix until smooth and lump free.
  11. Using the Dualit 700W Hand Blender with whisk attachment, add the stock and cornflour mixture to the pan and stir.
  12. Allow the stock to simmer on a low heat for another 20 minutes, stirring occasionally. The stock should now have a much thicker consistency and is ready to use.
  13.  Allow to cool completely before storing. The gravy can either be kept in an airtight container in the fridge, or frozen to keep for longer.

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Tips...

  • (Depending on personal dietary preferences) For meat and chicken stock: add cut offs from leftover weeknight meals or Sunday roasts and fry alongside the shallots, before completing the remaining steps.
  • (Depending on personal dietary preferences) For fish stock, add boned fish cut offs and fish sauce and fry alongside the shallots, before completing the remaining steps.
  • Alternatively, make a selection of stocks by making the gravy base as outlined above, then removing one litre for vegan/vegetarian and adding meat or fish to the remaining stock.
  • You can also add flavour to your gravy by adding other optional ingredients. For example, to make a richer and more intense gravy, add a dash of red wine to your stock before simmering on a low heat.

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Dualit Products Used

We've used the Dualit 700W Hand Blender to mix our stock, ensuring that the gravy is thick, smooth and utterly delicious.

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