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.
Balsamic vinegar gravy | |
---|---|
Roast vegetables | |
Servings: | Serves 4 - Makes 284 ml (1/2 pint) of gravy |
Calories per serving: | 28 |
Ready in: | 10 minutes |
Prep. time: | 5 minutes |
Cook time: | 5 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 28th October 2012 |
Best recipe reviewGlorious! 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! |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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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