Onion and Mustard Gravy
A flavorful mustard and onion gravy offers a zesty alternative to traditional thick onion gravies, ideal for enhancing roast meats or classic dishes like sausages and mashed potatoes.
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Instructions
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Melt oil and butter in a large saucepan over gentle heat.
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Add sliced onions, cover, and cook slowly for 10 minutes until soft and translucent, ensuring they do not brown.
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Stir in sugar and balsamic vinegar, then cover and cook for another 5 minutes.
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Remove lid, increase heat, add beef stock, and gently boil uncovered for 5 minutes to reduce.
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In a separate bowl, combine cornstarch with cold water to make a thin paste.
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Gradually whisk a small amount of hot gravy into the cornstarch paste to temper it, then pour the mixture back into the pan.
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Stir in mustard, bring to a rolling boil, and cook for 10 minutes until the gravy slightly thickens.
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Season with salt, pepper, and extra mustard to taste; cook for 3 additional minutes before serving warm.