Balsamic vinegar gravy (V)
The vegetables shown were roasted with lots of garlic and cumin seeds so the resulting gravy had a delicious and unique flavour.
| Balsamic vinegar gravy (V) | |
|---|---|
 |
| Roast vegetables | |
| Servings: | 2 |
| Calories per serving: | 14 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th April 2013 |
|
Best recipe reviewI love balsamic vinegar 5/5 The idea of using it to make gravy is AWESOME! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A good glug of balsamic vinegar (about 6 tablespoons)
- 284mls (1/2 pint) boiling water
- 1 tablespoon (or to taste) of good vegetable stock powder, such as Marigold Swiss bouillon powder
- 1 teaspoon gravy browning (optional)
Method
- To a baking tray, add the bouillon powder or cube and the gravy browning to the boiling water and mix well
- 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
Servings
Serves 4 - Makes 284 ml (1/2 pint) of gravy
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