Ingredients
- 1 tbsp olive oil, chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 3 onions, chopped
- 1 garlic bulb, chopped
- 2 rosemary sprigs, chopped
- 2 thyme sprigs
- 2 chicken stock (I use homemade chicken stock but store bought is fine)
- 1.2 litre water
- 1 tbsp honey
- 1 pinch salt and pepper
Instructions
- Add all the chopped vegetables to a large skillet along with the rosemary, thyme and 1 tbsp of oil. Saute for 15 minutes on a medium-low heat for around 15 minutes stirring regularly.
- Next, add the two chicken stocks, 1 tbsp of honey and 1.2 litres of water. Season well with salt and pepper. Stir well before bringing to the bubble. Once bubbling, reduce the heat to low and cook for 30 minutes.
- Remove from the heat and allow to cool.
- Finally, add to a blender and blitz until smooth. Alternatively, you can use a handheld blender.
- Store in the fridge for 3-4 days in an airtight container.
- When you come to reheat, if it is too thick for you, add some water to thin it down.
Notes
Tips:
You can freeze this homemade gravy for up to 6 months.
You can try adding other vegetables or herbs for a more flavoursome gravy
Nutrition
Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 25mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3073IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.2mg
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