Umami gravy

This gravy packs a real punch, and goes perfectly with roast beef for Sunday lunch. Make a big batch and freeze leftovers ready for the next roast

  • Prep:2 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 137
  • fat 14g
  • saturates 9g
  • carbs 0.2g
  • sugars 0.2g
  • fibre 0.3g
  • protein 2g
  • salt 0.7g


  • 100g unsalted butter
  • 20g salted anchovies, chopped
  • 400ml beef stock(the best quality you can get)
  • 20ml sherry vinegar


  1. Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.

  2. Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.

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