This is my go-to gravy; it's a one-pot wonder that takes about 15 minutes to come together and is both Hangover Approved and worthy of guests. The perfect addition to your homemade pub lunch!
Feel free to leave out the mushrooms, sub in a different veg, switch up the stock and spices... it's incredibly forgiving, so use this as a base for your own dream gravy.
Ultimate Pub Gravy
In a large frying pan, combine:
1 brown onion, dicedSauté until onions are mostly transcluent then add:
2-4 cloves of garlic, roughly chopped
2-3 sliced mushrooms (or equivalent to volume to onions if presliced (a good handful))
Few good cracks of salt
Generous tablespoon each of butter and olive oil
1 tsp dried thymeCook, stirring almost constantly, until toasty then add:
1 tbl nooch
1 stock cube/1 tbl stock power (omit if using stock later)
1/4 cup white flour
Cook, still stirring, until flour is beginning to brown then add:
1/4 cup red wine OR beer
2 cups (approx) of water OR stock (if not using stock cube/powder)
Stir thoroughly until mix is cloudy. Wait for mix to bubble then lower heat slightly, continuing to stir, until mix is desired thickness (keep in mind it will thicken as it cools; add more stock or water if it becomes too thick). Season with pepper, and additional salt if required.