Honey & Mustard Gravy
Honey & Mustard Gravy
Ingredients
- 1 large onion, finely sliced
- 40 g butter
- 2 tablespoons plain flour
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- 500 ml chicken stock
- as needed salt
- as needed ground black pepper
Instructions
- 1
Melt the butter in a non-stick saucepan over medium to high heat. Once the butter is bubbling, add the finely sliced onion to the pan.
⏱️ 2 min
- 2
Fry the onions for 10 minutes, stirring regularly, until they are soft, caramelized, and have developed a good amount of color.
⏱️ 10 min
- 3
While still on the heat, stir in the plain flour, dijon mustard, and honey with the softened onions.
⏱️ 1 min
- 4
Prepare the chicken stock by pouring 500 ml (18 fl.oz) of water into a measuring jug and dissolving a chicken stock pot or cube.
⏱️ 2 min
- 5
Once the flour has been absorbed by the onion mixture and it is thick, sticky, and starting to sizzle, slowly add the chicken stock a little at a time. Stir continuously on the heat, only adding more stock when the mixture comes to a boil and thickens.
⏱️ 8 min
- 6
Continue stirring and adding stock until all the chicken stock is incorporated and the gravy has reached a thick, desirable consistency.
⏱️ 1 min
- 7
Season the gravy with salt and ground black pepper to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey & Mustard Gravy
- 1 large onion, finely sliced
- 40 g butter
- 2 tablespoons plain flour
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- 500 ml chicken stock
- as needed salt
- as needed ground black pepper
Instructions
- 1
Melt the butter in a non-stick saucepan over medium to high heat. Once the butter is bubbling, add the finely sliced onion to the pan.
⏱️ 2 min - 2
Fry the onions for 10 minutes, stirring regularly, until they are soft, caramelized, and have developed a good amount of color.
⏱️ 10 min - 3
While still on the heat, stir in the plain flour, dijon mustard, and honey with the softened onions.
⏱️ 1 min - 4
Prepare the chicken stock by pouring 500 ml (18 fl.oz) of water into a measuring jug and dissolving a chicken stock pot or cube.
⏱️ 2 min - 5
Once the flour has been absorbed by the onion mixture and it is thick, sticky, and starting to sizzle, slowly add the chicken stock a little at a time. Stir continuously on the heat, only adding more stock when the mixture comes to a boil and thickens.
⏱️ 8 min - 6
Continue stirring and adding stock until all the chicken stock is incorporated and the gravy has reached a thick, desirable consistency.
⏱️ 1 min - 7
Season the gravy with salt and ground black pepper to taste.
⏱️ 1 min