Balsamic vinegar gravy (V)
From Cookipedia
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 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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https://www.cookipedia.co.uk/recipes_wiki/Balsamic_vinegar_gravy_(V)