The Best Gravy | Slimming Eats Recipes (2024)

The Best Slimming Eats Gravy you will ever make. The perfect accompaniment to a variety of main meals.

I have been making this gravy for years.I first shared this recipe back in 2009 and it has been loved by many ever since. If you don't admit to eating some of this with a spoon before it hits your plate, then you are telling fibs.

It is really easy to make, using simple ingredients and can be varied by what type stock or broth you use to compliment what type of dish you are cooking. For example, use chicken broth/stock for chicken dishes.

Or use beef broth/stock for a rich beef version, like in the picture below. The rest of the pictures are for an amazing chicken version which is just perfect for our usual Sunday dinner.

You can even make a vegetarian/vegan version by using vegetable stock. WOW!!!

Some of my favourite dishes to use it with are in this Sausages and Mashor make up a Chicken Gravy version to go with this delicious Slow Cooked Chicken.

No KFC Style Feast would be complete without Gravy and this Bulgur Wheat Sausage and Sage Stuffed Chicken is delicious drizzled with a chicken version of it.

Hey if you are making a Shepherds Pie or Cottage Pie you could even use some for the base gravy to make it lovely and rich instead of just plain old stock.

You also can't have a Sunday Roast Dinner without this gravy to drizzle all over theseYorkshire Puddings, Best Ever Roast Potatoes and Bulgur Wheat Sage and Onion Stuffing Ballsor Sausage, Onion, Sage, Quinoa Stuffing are just shouting out to be smothered in this.

But don't save it just for those recipes,Head on over to my FULL RECIPE INDEX where you will find over 500+ delicious Slimming Eats recipes to choose from and all are searchable by meal type, ingredients etc.

This gravy just uses some basic ingredients, nothing hard to find or complicated. just onion, garlic, fresh herbs, stock, balsamic vinegar and a little tomato paste (puree). Traditionally you won't find tomato in a gravy, but this helps thicken it and it's such a small amount it won't taste of tomato, trust me.

You do need a blender of some description to blend it all up once cooked.

I use myNutri Ninja Blender withAuto IQ.This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete with this amazing kitchen gadget.

Don’t worry though, you don’t need a fancy high-tech blender like mine above, a good old immersion stick blender like theKoölle Electric Powerful 3-in-1 800 Watt Hand Stick Blenderor a similar makewill do the job too.

I do recommend simmering for the suggested length of time for those flavours to develop. It might seem like an effort, but it really is worth it and you can always double or triple up the recipe to make a large batch, as it is a perfect recipe for freezing, and then just taking out of the freezer as you need it.

WHAT KITCHEN ITEMS DO I NEED TO MAKE GRAVY?

• Deep Saucepan
• Kitchen Scales
• Measuring Cups
• Measuring Jug
• Measuring Spoons
• Blender or Immersion Stick Blender
• Wooden Spoon
• Santoku Knife (perfect knife for chopping veg)
• Chopping Board

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Recipe Card

Gravy | Slimming Eats

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

See Also

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes

This recipe is gluten free, dairy free, vegetarian, Slimming Eats and Weight Watchers friendly

W Smart Points - 0

*Suitable for Freezing

Ingredients

• 1 extra large red onion (or 2 medium), halved and sliced
• 2 cloves of garlic, crushed
• few sprigs of fresh thyme (or other herbs of your choice), if using dried, just add a pinch.
• 720ml (3 cups) of beef broth/stock (or use chicken, lamb, vegetable etc)
• 1 tablespoon of balsamic vinegar
• 1 level tablespoon of tomato paste/purée
• spray oil
• black pepper

Instructions

1. Spray a large saucepan over a medium high heat with some spray oil.
2. Add the onion and garlic and cook until caramelised, you will need to keep adding a little of the stock to prevent the onions from sticking to the pan.
3. Add the fresh herbs, remaining stock, tomato paste and a balsamic vinegar, bring to the boil and reduce heat.
4. Allow to simmer covered for approx 30-40 mins (this really brings out all the flavours and will reduce the stock down)
5. When it has cooked for the required time, add the mixture to a blender and blend until smooth. Return it back to the pan and mix, continue to simmer for about 5 mins until desired thickness,
6. This gravy is great with any meat or sausages or can even be used for the sauce for a shepherds pie or similar.

Notes

Please see below for full nutritional info and additional details about recipe:

• Calories - scroll down to nutritional info box
• WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 4Serving Size 1 serving
Amount Per ServingCalories 30Total Fat 0.1gSodium 60.3mgCarbohydrates 5.1gFiber 0.7gSugar 1.7gProtein 2.1g

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