Description

This healthy gravy recipe features a rich, flavorful blend of caramelized onions, roasted carrots, and earthy porcini mushrooms. Enhanced with balsamic vinegar and thickened with cornflour, it delivers a deliciously savory sauce that’s perfect for vegetarian and vegan meals. Made with low-salt vegetable stock, it’s a wholesome, low-fat alternative to traditional gravies, suitable for freezing and reheating.

Ingredients

Scale

Vegetables and Flavorings

1 tsp sunflower oil
1 large onion, chopped
3 large carrots, chopped
1 tbsp ketchup
handful dried porcini mushrooms
3 tbsp balsamic vinegar

Liquids and Thickener

1 l low-salt vegetable stock (or chicken stock if not making vegetarian)
1 tbsp cornflour

Instructions

Heat the oil and sauté vegetables: Heat 1 tsp sunflower oil in a saucepan over medium-high heat. Add the chopped onion and carrots and cook for 10-15 minutes, stirring occasionally, allowing the edges to brown and caramelize to enhance flavor.
Add ketchup, mushrooms, and vinegar: Stir in 1 tbsp ketchup and the handful of dried porcini mushrooms. Cook until the mixture becomes sticky and well combined. Then add 3 tbsp balsamic vinegar, stirring to deglaze and incorporate the flavors.
Simmer with stock: Pour in 1 liter of low-salt vegetable or chicken stock. Season with a pinch of salt if desired. Bring to a boil, then reduce heat and simmer gently for 20 minutes to allow flavors to meld.
Blend and strain: Use a hand blender to blitz the mixture until smooth with a thin soup-like consistency. Pass the blended gravy through a sieve into another saucepan for an extra-smooth finish.
Thicken the gravy: Slake 1 tbsp cornflour with a splash of water to create a slurry. Pour the slurry into the simmering liquid and cook, stirring continuously, until thickened to desired consistency.
Serve or store: Serve the gravy immediately, or cool and refrigerate. It can be chilled or frozen for up to three months in an airtight container for convenient reheating.

Notes

The caramelizing of vegetables adds depth and a natural sweetness to the gravy.
Dried porcini mushrooms can be substituted with other dried mushrooms if unavailable.
Use low-salt stock to control sodium content, adding salt only if necessary.
For a vegetarian option, use vegetable stock; for non-vegetarians, chicken stock is suitable.
Ensure to pass the gravy through a sieve for the smoothest texture.
The gravy freezes well and can be reheated in a saucepan or microwave.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Sauce
Method: Stovetop
Cuisine: British

Keywords: Healthy gravy, vegetarian gravy, porcini mushroom gravy, low-salt gravy, easy gravy recipe, stovetop gravy, balsamic vinegar gravy