Ingredients for Beer Gravy
- 1 tbsp vegetable oil
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
- 2 tsp light brown sugar
- 2 tbsp plain flour
- 13 fl oz brown ale
- 13 fl oz vegetable stock
- 1 tsp marmite
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How to Make Beer Gravy
- Heat the vegetable oil in a large, heavy-based saucepan over medium heat.
- Add the sliced onions and minced garlic. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and golden brown. Add brown sugar halfway through cooking for enhanced caramelization.
- Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the ale, followed by the stock and Marmite. Bring the mixture to a boil, stirring continuously.
- Reduce the heat to low, and simmer gently for 10 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Taste and adjust seasoning as needed. Keep warm until ready to serve over your bangers and mash.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
130g
Fat
27g
Carbs
28g
