Umami gravy

beef gravy christmas condiment gravy roast dinner sauce sauces sunday roast umami

N/A

Source

Ingredients

100g unsalted butter

20g salted anchovies , chopped

400ml beef stock (the best quality you can get)

20ml sherry vinegar

Method

Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.

Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.