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A delicious gravy that really adds flavour to dishes. It is particularly good for vegetable based dishes. It can be made ahead and stored overnight.
- Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
- Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
- Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
- Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.
Sooo delicious. I made it at night and served the next day over roasted butternut squash.