Caramelised Shallot Gravy
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
- 1 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.
- 2
Stir in the balsamic vinegar and cook for another minute to deglaze the pan.- 3
Sprinkle over the flour and cook for 1 minute, stirring well to coat the shallots.- 4
Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Add the soy sauce and bring the mixture to a gentle simmer.- 5
Cook for 8–10 minutes until thickened to your liking. Season with salt and pepper.- 6
For a smooth gravy, blend with a stick blender; otherwise, leave the shallots as they are for texture.- 7
Serve hot, or cool and store in the fridge for up to 3 days. - 2