|1 large onion, peeled and roughly chopped into largish pieces|
|1 dessertspoon groundnut oil, dripping or lard|
|1 small knob butter|
|1 dessertspoon Worcestershire sauce|
|1 level teaspoon mustard powder|
|425ml vegetable stock (made with Marigold Swiss vegetable bouillon)|
|1 rounded dessertspoon sauce flour or plain flour|
|Salt and freshly milled black pepper|
|Need help with conversions?|
|Equipment: A Delia Online Little Gem Frying Pan (heavy gauge aluminium, 20cm x 4.5cm with a base measurement of 17cm, or similar). |
This recipe is adapted from Delia's Complete How to Cook
Place the frying pan over a high heat, add the oil or fat and when its smoking hot stir in the onion with a wooden spoon, keeping them on the move until they are brown and caramelised at the edges which will take about 20 minutes and after 10 turn the heat down to medium.
Now add the butter, then, using a wooden spoon, stir in the sauce flour. Stir quickly until all the flour has absorbed then stir in the mustard powder and gradually add the stock to the pan a little at a time, stirring all the while, adding enough stock until you get the thickness you want.
Stir in the dessertspoon of Worcester sauce, finally taste, add some seasoning and then let it simmer very gently for about 10 minutes.
Pour into a warmed serving jug.
This goes beautifully with our Toad in the Hole recipe, see below.
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Delia's recipe can easily be adapted for pork, lamb, duck and beef
The intense flavour of a reduction gravy will add an extra touch to your Sunday roast
Toad in the Hole is the most searched for recipe on our site, give it a try...
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