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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(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)
- Add the bouillon powder or cube and the gravy browning to the boiling water and mix well
- Remove the vegetables (or meat) from the roasting tray
- Place on the hob and turn to high
- 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
- Allow to bubble away for 30 seconds
- Pour in the stock mixture, stir well and heat until it thickens a little
- Strain through a sieve and serve immediately
- Many other gravy recipes
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