Gravy

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 0.5 ½ onion (s)
  • 0.25 ¼ carrot (s)
  • 0.25 stick ¼ leek
  • 20 g celery
  • 0.5 teaspoon ½ tomato paste
  • 0.5 tablespoon ½ flour
  • 50 ml red wine, vegan
  • 250 ml vegetable stock
  • 1 bay leaf
  • 2 allspice grains
  • salt and pepper
  • oil
Gravy
Gravy

Instructions

  1. Quarter the onion half and roast the cut surfaces brown in a hot saucepan without oil. Cut the remaining vegetables into large pieces, add 2 tablespoons of oil to the saucepan with the onion and roast until they turn color. Now add the tomato paste and flour and roast for about 3 minutes. Deglaze with the red wine and let the liquid soak in.
  2. Add the vegetable stock, bay leaf and allspice grains (it is best to hang them in a tea strainer) and simmer for 15 minutes.
  3. Season to taste with salt and pepper, finely puree everything with a hand blender and pass through a sieve.
  4. If the sauce is too thick, add a little more vegetable stock, if it is too thin, just let it reduce a little.

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