Whether we like it or not, autumn fast approaches. In a matter of weeks, the only thing keeping you going Monday to Saturday will be the promise of your Sunday roast. Coupled perhaps with a Gilmore Girls marathon and a thimbleful or two of whisky to push down the deep sense of injustice that boils up the back of your throat each time you remember that we went in to lockdown last winter, sat inside through heatwaves, weren’t allowed to go on holiday and now here we are on the wrong side of the year once more… but I digress.
This has been my go-to gravy for a couple of months now, I won’t make anything else. It’s particularly handy because it doesn’t rely on meat juices, so fits the bill when I’m making veggie roasts (as I’m often inclined to do). It’s deeply savoury and packs a punch of intense flavour – particularly delicious with cauliflower cheese.
I struggled (as per) to get this one written down because I’m such a by-eye cook and can always be relied up to neglect writing notes as I go, but I hope I’ve captured measurements accurately enough for you to give this a try yourselves.
little knob butter
3 heaped tbsps flour
1/2 can(ish) beer, whatever you have in
1 tbsp marmite
1 tbsp black treacle
700ml veg or chicken stock
- In a saucepan, melt the butter. Add the flour and cook for 1 minute.
- Pour in the beer and simmer for a few minutes.
- Pour in the stock, add the marmite and black treacle and stir to combine.
- Bring to a boil then simmer for 40 minutes to an hour until thick, sweet and delicious.