Umami gravy

BBC Good Food - - Cover Story -

SERVES 6 PREP 2 mins COOK 30 mins EASY G

100g un­salted but­ter

20g salted an­chovies, chopped 400ml beef stock (the best qual­ity you can get)

20ml sherry vine­gar

1 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.

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

PER SERV­ING 137 kcals • fat 14g • sat­u­rates 9g • carbs 0.2g • sug­ars 0.2g • fi­bre 0.3g • pro­tein 2g • salt 0.7g

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