For extra flavour, deglaze the tray you roasted your meat in with 125ml hot water, scraping the bottom to release all the caramelised bits. Add this water to the gravy just before serving
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Other |
| Preparation | Easy |
| Calories | 77 |
| Fat | 5.8g |
| Saturates | 3.3g |
| Protein | 1.9g |
| Carbs | 4.2g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel 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.
