GRAVY REINVENTED
Glazes often steal the show, but the gravy is where you can really impress guests. Forget the old pan drippings; these bold, globally-inspired gravies turn every piece of gammon into a new experience. Each starts with a simple base( butter, flour, stock) and then ventures in unexpected directions.
SERVING TIP: Arrange three gravies at the table- something fruity, something fiery, and something indulgent- and let guests choose their favourite.
Thai coconut & lemongrass gravy
Creamy, citrusy & a little exotic.
• 30g butter
• 2 tablespoons flour
• 400ml chicken stock
• 200ml coconut milk
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
Melt butter, stir in flour, and cook for 1 minute. Gradually whisk in stock and coconut milk. Add lemongrass and lime leaves, simmer gently for 10 minutes, then strain.
Porcini & marsala gravy
Earthy mushrooms with a boozy Italian edge.
• 20g dried porcini, soaked in 100ml hot water
• 30g butter
• 2 tablespoons flour
• 300ml chicken stock
• 50ml Marsala wine
Make a roux, whisk in stock, porcini soaking liquid, and Marsala. Add chopped porcini, then simmer until rich.
Roasted plum & black pepper gravy
Sweet fruit, sharp pepper, pure drama.
• 3 ripe plums, roasted & puréed
• 30g butter
• 2 tablespoons flour
• 400ml chicken stock
• 1 teaspoon cracked black pepper
Make a roux with butter and flour, whisk in stock and plum purée. Add pepper, then simmer until the sauce has a velvety texture.
Dark chocolate & port gravy
Sophisticated, glossy & a little wicked.
• 30g butter
• 2 tablespoons flour
• 300ml beef stock
• 100ml port
• 20g 70 % dark chocolate, chopped
Make a roux, whisk in stock and port. Stir in the chocolate until melted and smooth.
Peri-peri onion gravy
Fiery, smoky & totally South African.
• 2 onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon peri-peri spice mix
• 30g butter
• 1 tablespoon flour
• 400ml chicken stock
Simmer onions in oil until caramelised. Stir in butter, peri-peri spice, and flour. Whisk in stock and simmer until thickened.
Stout & treacle gravy
Dark, malty & sweet with a bitter edge.
• 30g butter
• 2 tablespoons flour
• 300ml beef stock
• 200ml stout
• 1 tablespoon treacle( or molasses)
Make a roux, whisk in stock and stout. Add treacle, and simmer until glossy.
64 | Summer 2025 / 26 • essentialflavours. co. za