Caramelised Shallot Gravy

Name: Caramelised Shallot Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 large shallots, thinly sliced; 2 tbsp olive oil; 2 tsp fresh thyme leaves; 2 tbsp balsamic vinegar; 2 tbsp plain flour; 600 ml vegetable stock; 2 tsp soy sauce or tamari; Salt and pepper, to taste

Print Recipe

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Difficulty: Beginner

Cuisine: British Courses: Side dish

Description

This gravy is rich, glossy and deeply savoury — the perfect companion to your roasted celeriac, mash and potatoes. Slowly caramelising the shallots brings natural sweetness and depth, while a splash of balsamic adds brightness that keeps the flavour balanced. It’s luxurious without being heavy, and it reheats beautifully, making it ideal for preparing ahead of Christmas Day.

You can double this recipe if you’d like plenty for leftovers, and it also freezes exceptionally well.

Ingredients

6 large shallots, thinly sliced
2 tbsp olive oil
2 tsp fresh thyme leaves
2 tbsp balsamic vinegar
2 tbsp plain flour
600 ml vegetable stock
2 tsp soy sauce or tamari
Salt and pepper, to taste

Instructions

Heat the olive oil in a saucepan over medium heat. Add the sliced shallots and thyme, then cook gently for 10–12 minutes, stirring often, until the shallots are soft, golden and caramelised.
Stir in the balsamic vinegar and cook for another minute to deglaze the pan.
Sprinkle over the flour and cook for 1 minute, stirring well to coat the shallots.
Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Add the soy sauce and bring the mixture to a gentle simmer.
Cook for 8–10 minutes until thickened to your liking. Season with salt and pepper.
For a smooth gravy, blend with a stick blender; otherwise, leave the shallots as they are for texture.
Serve hot, or cool and store in the fridge for up to 3 days.

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Caramelised Shallot Gravy