Recipe
Savoury Bacon & Onion Gravy
A glossy bacon and onion gravy with sweet softened onions, crisp bacon edges and enough depth to lift mash, sausages or a roast dinner.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Warm the oil in a medium saucepan over a medium heat, then add the bacon and cook for 4–5 minutes until the fat starts to render and the edges turn crisp.
Add the sliced onion with a pinch of salt and cook for 8–10 minutes, stirring often, until soft, golden and sweet. Stir in the garlic for the final minute.
Sprinkle over the flour and stir for 2 minutes so it coats the bacon and onions and cooks out to a sandy paste.
Gradually pour in the hot chicken stock, stirring constantly and scraping the base of the pan so the gravy stays smooth.
Add the dried herbs and black pepper, then simmer gently for 8–10 minutes until glossy and thick enough to coat the back of a spoon.
Taste before adding extra salt, as the bacon and stock can already be salty, then spoon over mash, sausages, roast chicken or vegetables.
Notes
Use a reduced-salt stock if your bacon is particularly salty, and only season at the end after the gravy has reduced.
About this recipe
This savoury bacon and onion gravy is built in one pan, using the bacon fat, slowly softened onions and a simple flour roux for proper body.
It is quick enough for a weeknight but tastes like the best bit of a roast dinner: salty, sweet, peppery and ready to pour over mash, sausages, chicken or vegetables.
