• Olive oil.
• 1/2 a red onion.
• 2 cloves of garlic.
• A handful of coriander/cilantro or basil.
• 7 teaspoons of soy sauce.
• 1 tablespoon of your favourite hot sauce (I would recommend cholula).
• 5 teaspoons of yellow mustard powder.
• 6 teaspoons of cornflour/cornstarch.
• 650ml/3 cups of vegetable stock.
Another of my Dad's old recipes. A tough sauce perfect for such things as yorkshire pudding, roast potato or nut roast.
1: Put a pan onto medium-high heat and add a good tablespoon of olive oil (or anything pretty flavourless).
2: Take 1/2 a red onion and slice it fairly thinly, then add to the pan.
3: The onions will take 15-20 minutes or so. Meanwhile add 2 cloves of garlic (that have been skinned and rooted) and a handful of coriander/cilantro or basil into a blender.
4: Now add 7 teaspoons of soy sauce, a tablespoon of your favourite hot sauce, 5 teaspoons of mustard powder, 6 teaspoons of cornflour/cornstarch and a little sprinkle of salt.
5: Blend totally smooth.
6: When the onions have turned very very dark brown, pretty much black, turn to a low heat. Add the contents of blender and 650ml/3 cups of vegetable stock. This is the most important part of the recipe, the more nerve you have to pretty much burn these onions the better the gravy will taste.
7: Give it a good stir, don't let anything stick to the bottom.
8: Put the lid on, and allow to bubble away for at least 45 minutes but preferably an hour.
Give it a stir occasionally as it cooks, if you can. You want the burn to infuse into the gravy, not stick to the bottom.