This gravy is quick and easy to make, whilst cooking the roast dinner, which means you’ll never have to rely on the instant stuff again.
Health-Bite By using the water used to cook your vegetables, this gravy retrieves the nutrients leached out of the veg during the cooking process.
makes 1/2 pint, double up ingredients for greater yield
1/2 pint of boiling vegetable water, freshly drained from cooked veg
2 tsp, or 1 pot, of gluten-free stock (chicken, beef or veg)
1 tsp Dijon mustard
splash of gluten-free Worcestershire sauce, according to taste
salt and pepper
2 tsp cornflour mixed into paste with water or milk
In a small pan, pour in veg water, stock, a splash of Worcestershire sauce and mustard. Bring to boil whilst stirring with a balloon whisk.
Take a teaspoon and, without burning your mouth, check for seasoning requirements. If stock is already salty there may be no need to add extra salt, otherwise season to preference and add extra Worcestershire sauce if desired.
Add cornflour and continue stirring whilst you bring it back to boil, then turn it down to a simmer for 5 minutes, continuously stirring. Serve.