Balsamic vinegar gravy: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Glorious!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">A lot of work to make gravy but the effort is rewarded by the great taste. A little goes a long way!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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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|meat]] roast. [[Roast]] vegetables work just as well. The [[Vegetables|vegetables]] shown were [[Roasted|roasted]] with lots of [[Garlic|garlic]] and [[Cumin seeds|cumin seeds]] so the resulting gravy had a delicious and unique flavour. | 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|meat]] roast. [[Roast]] vegetables work just as well. The [[Vegetables|vegetables]] shown were [[Roasted|roasted]] with lots of [[Garlic|garlic]] and [[Cumin seeds|cumin seeds]] so the resulting gravy had a delicious and unique flavour. | ||
Revision as of 15:22, 24 June 2020
Recipe review
Glorious!
4.8/5 A lot of work to make gravy but the effort is rewarded by the great taste. A little goes a long way!
| Balsamic vinegar gravy | |
|---|---|
 |
| Roast vegetables | |
| Servings: | Serves 4 - Makes 284 ml (1/2 pint) of gravy |
| Calories per serving: | 7 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 28th October 2012 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A baking tray with remnants of a roast
- A piece of meat or a range of vegetables
- 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
- 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
See also
- Many other gravy recipes
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