نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Tarragon and mustard gravy - for beef or lamb

British 15 Mins Prep · 20 Mins Cook

Peel and finely chop the onion and garlic.
Melt the butter in a medium-sized saucepan over a medium heat. Add the onion and garlic and sauté for approx. 2-3 minutes until softened and translucent. Push the onion and garlic to the sides of the saucepan, creating a space in the centre. Add the flour to the centre and whisk continuously to create a smooth paste. Cook for approx. 2-3 minutes, until it becomes a light golden colour.
Gradually pour in the beef stock while whisking constantly to avoid lumps. Allow the mixture to come to a gentle simmer and reduce for 10 minutes.
Stir in the mustard until it’s fully incorporated into the gravy. Chop the tarragon leaves and add to the mixture along with the cream. Season to taste. Allow the gravy to simmer gently for approx. 3-4 minutes.
Serve alongside roast beef or lamb.