Balsamic vinegar gravy

This recipe will work without a caramelised roasting tray, but it won't be as rich or as tasty. However, it does not have to be a meat roast. Roast vegetables work just as well. The vegetables shown were roasted with lots of garlic and cumin seeds so the resulting gravy had a delicious and unique flavour.

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• A baking tray with remnants of a roast

(e.g. a piece of meat or a range of vegetables as shown in the photo)

• A good glug of balsamic vinegar (about 6 tablespoons)
• 1 tablespoon (or to taste) of good vegetable stock powder, such as Marigold Swiss bouillon powder
• 284 ml boiling water
• 1 teaspoon gravy browning (optional)

Method

1. Add the bouillon powder or cube and the gravy browning to the boiling water and mix well
2. Remove the vegetables (or meat) from the roasting tray
3. Place on the hob and turn to high
4. Splash a good glug of balsamic vinegar onto the tray and with a flat spatula, deglaze the tray, scraping all of the caramelised goodness from the base
5. Allow to bubble away for 30 seconds
6. Pour in the stock mixture, stir well and heat until it thickens a little
7. Strain through a sieve and serve immediately

See also

• Many other gravy recipes

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