Make-ahead gravy can be frozen and thawed, and reheated as required. So if you, and those close to you, really love gravy it makes sense to make a large quantity at one time.
- 4 tablespoons butter
- 4 tablespoons flour
- 2 teaspoons Vegemite or Marmite
- 2 teaspoons blue cheese
- 2 teaspoon crab apple, quince or redcurrant jelly
- 4 cups chicken stock liquid
- 1 small sprig rosemary
- ¾ teaspoon flaky sea salt
- ¼ teaspoon freshly ground black pepper
In a saucepan set over a medium heat melt butter. Sprinkle flour over butter and quickly stir with a wooden spoon to combine. Reduce heat to low and gently cook flour, stirring continuously, for 3-4 minutes, or until flour smells nutty. Add Vegemite, blue cheese and jelly.
Slowly pour in chicken stock, stirring continuously, until all the stock has been added. Add rosemary and simmer for 10 minutes, stirring from time to time. Remove rosemary and add salt and pepper. Cool and refrigerate to reheat later. When reheating add ½ cup additional stock or water.
Home and Garden with Tony Murrell, 7am - 10am Saturday and Sunday mornings on RadioLIVE and streaming live to the rova app on Android and iPhone.