A great, thick, lusciously saucy gravy.
|1 cup||stock — leftover raosting juice,|
|1/2||onion — minced|
|1||eggs — yolk only|
|1||butter — knob|
Start by either straining the remaining juices left at the bottom of the dish after roasting something. If you don’t have any left over juices or not enough to make up a sauce, then use a stock of your choice.
If you’re pinched for time or don’t have any frozen homemade stock on hand then a stock cube and boiling water is a quick fix.
Allow the stock and cooking juice to rapidly bubble away and reduce. Usually between 8 – 10 minutes to get it down to a thicker consistency.
Meanwhile, finely grate 1/2 an onion. Add the onion to the bubbling stock mixture and allow to cook for a couple of minutes as it starts to reduce down.
Separate an egg yolk into a separate bowl. And get a good knob of butter on standby.
Remove the bubbling stock from the heat once it has reduced and become slightly thicker. Then gradually pour a couple of tablespoons of the thickened stock over the egg yolk and whisk immediately and rapidly to temper the egg. Then add the remaining stock and stir well. Then pour the stock back into the saucepan and return to the heat, which you now turn down to a gentle simmer.
Keep whisking and add the knob of butter and stir in until it starts to thicken to your desired consistency.
Tip: Homemade stock really makes all the difference. Freeze homemade stock in ice cube trays, and then just add the
desired amount of cubes to a saucepan.
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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