Homemade Gravy Cooking Tips

by Isabel Robson
(UK)

Why Not Make Your Own Gravy?

Do you know that gravy granules might be easy to turn into a rich dark gravy but it contains chemicals that can make you ill?
Gravy granules can trigger IBS (Irritable Bowel Syndrome). Not surprising with the amount of E numbers, sodium salt, starch and flavour enhancers which are added to processed granules. Mainly to preserve its self life rather than make you healthy.
Flavour enhancers are often made from animal products, therefore not suitable for vegan or vegetarians.
That is the trouble with labels, which do not always explain the full history of where the ingredients come from.

It is best to use real ingredients to flavour food rather than processed chemicals that taste like it.

Here is my version of homemade gravy which can be made in advance. Keeps in the fridge for 2 days.


Ingredients:
300ml red wine
50 ml water
1 large red onion
2 garlic cloves
5 pitted black olives
1 tsp corn flour
1 tsp honey
1 tsp butter
1 tsp Worcester sauce
1 tsp cider vinegar
1/2 tsp paprika
3 tsp olive oil
2 tsp quorn mince
1/4 tsp Ground Nutmeg
Black ground pepper
Sea Salt

How to make homemade gravy:
- Peel and chop onion and garlic.
- Stir fry onion, garlic with olive oil.
- Add vinegar, Worcester sauce and butter.
- Dilute corn flour in 50 ml water and add to the frying pan.
- Add remaining ingredients and stir.
- Season with salt and pepper.
- As sauce thickens, take off the heat.
- You may wish to strain the ingredients and only use the liquid.

I personally enjoy the gravy with all the ingredients poured over roasted potatoes and vegetables.

SBI!