This is a useful Christmas recipe which I swiped and adapted from the Guardian Food section last Christmas, and kept meaning to post. There are no photos, because A) You try taking a nice photo of gravy and B) I was cooking Christmas dinner for 12 people (3 vegetarians, 1 kosher) in a large room with one oven so was too busy to bother. I was skeptical of this, because to be honest I don’t really believe in vegetarian attempts at things that usually have meat in them. They’re a bit like non-fat foods, they may taste of something but not what its meant to taste like. Anyways, this actually worked, and created a rich, tasty gravy that worked perfectly with turkey as well.
- 600ml vegetable stock
- 4 tbsp plain white flour
- 1 tsp herbes de provence
- 50ml sunflower oil
- 20g unsalted butter
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 50ml sherry
- 2 cloves crushed garlic
- Freshly ground black pepper to taste
- Put the flour, garlic and herbs in a dry, large saucepan and heat gently, stirring with a spoon, until they give off a nutty smell.
- Add the oil and butter, and cook for two minutes, stirring constantly.
- Whisk in the stock and bring to the boil.
- Lower heat and simmer for 5 minutes.
- Add the soy sauce, mustard, and pepper and sherry.
- Cook for a further two minutes.
- Adjust seasoning to taste.
- Serve hot.