Balsamic vinegar gravy (V)

The vegetables shown were roasted with lots of garlic and cumin seeds so the resulting gravy had a delicious and unique flavour.

Balsamic vinegar gravy (V)

Roast vegetables
Servings:	2
Calories per serving:	14
Ready in:	10 minutes
Prep. time:	5 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review I love balsamic vinegar 5/5 The idea of using it to make gravy is AWESOME! NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• A good glug of balsamic vinegar (about 6 tablespoons)
• 284mls (1/2 pint) boiling water
• 1 tablespoon (or to taste) of good vegetable stock powder, such as Marigold Swiss bouillon powder
• 1 teaspoon gravy browning (optional)

Method

1. To a baking tray, add the bouillon powder or cube and the gravy browning to the boiling water and mix well
2. Place on the hob and turn to high
3. Splash a good glug of balsamic vinegar onto the tray and with a flat spatula, deglaze the tray, scraping all of the caramelised goodness from the base
4. Allow to bubble away for 30 seconds
5. Pour in the stock mixture, stir well and heat until it thickens a little
6. Strain through a sieve and serve immediately

Servings

Serves 4 - Makes 284 ml (1/2 pint) of gravy

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