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Rich and Rustic Homemade Dark Roast Gravy
A deeply flavoursome, slow-simmered dark gravy, enriched with smoky bacon, root vegetables and fragrant herbs – the perfect partner for traditional roast dinners.
📖 What is it
A deeply flavoursome, slow-simmered dark gravy, enriched with smoky bacon, root vegetables and fragrant herbs – the perfect partner for traditional roast dinners.
🛒 Ingredients
- ✓ 100g smoked bacon lardons
- ✓ 1 large onion
- ✓ 2 carrots
- ✓ 1 celery stick
- ✓ 30g butter
- ✓ 2 tbsp plain flour
- ✓ 2 tbsp tomato purée
- ✓ 500ml dark meat stock
- ✓ 1 bay leaf
- ✓ 2 sprigs thyme
- ✓ salt
- ✓ pepper
- ✓ 1 tsp sugar
- ✓ optional: 100ml red wine
- ✓ optional: 1 garlic clove
- ✓ optional: extra spices to taste
📊 Nutritional Information
There’s nothing quite like a good dark gravy to elevate a succulent roast or hearty braise. Starting with a base of crispy bacon, onions and root veg, this sauce develops a wonderfully intense flavour, beautifully rounded off with herbs and a touch of tomato purée. A gentle, slow simmer brings it all together into a silky, rich sauce – a timeless classic every kitchen should have up its sleeve.
👨🍳 Preparation
- 1
Finely dice the bacon. Peel and chop the onion, carrots and celery into small pieces.
- 2
Melt the butter in a wide pan over a medium heat. Fry the bacon for about 10 minutes until golden and the fat has rendered.
- 3
Add the onions and vegetables, gently sweating them for 5 minutes until softened but not coloured.
- 4
Sprinkle the flour over the veg and cook for a minute or two until it turns a light golden brown.
- 5
Stir in the tomato purée and cook briefly to mellow its acidity.
- 6
Pour in the dark stock, stirring well to avoid any lumps.
- 7
Add the bay leaf and thyme sprigs. Let the sauce simmer gently over a low heat for about an hour until thick and glossy.
- 8
Strain the sauce through a fine sieve for a smooth finish.
- 9
Season with salt, pepper and sugar. If you like, stir in red wine, finely chopped garlic and any other spices you fancy.
- 10
Bring back to the boil briefly and serve warm.
💡 Tips and Variations
- •
For a richer twist, swap the butter for schmaltz and add a splash of port or madeira for extra depth.
- •
Use a fine chinois or muslin cloth to achieve an ultra-smooth gravy without any vegetable bits.
- •
The smoky bacon is key here, lending a lovely savoury note that really defines the sauce.
- •
For a vegetarian version, replace the bacon with smoked tofu and use vegetable stock instead of meat stock.
- •
Alternatively, sauté mushrooms to create a meaty umami base without any animal products.
- •
A small spoonful of yeast extract can boost the umami flavour and round off the sauce beautifully.
- •
For a quick vegan and gluten-free option, use plant-based butter, gluten-free flour and vegetable stock.
- •
The secret to this gravy’s magic is the slow reduction over gentle heat, which melds all the flavours harmoniously.
📦 Storage
Store the gravy covered in the fridge for up to 3 days. Reheat gently, thinning with a little stock or water if needed.
🍷 Pairing
This dark roast gravy pairs wonderfully with robust German reds like a Spätburgunder from Baden or a Lemberger from Württemberg. A fruity Dornfelder also complements the hearty flavours beautifully. On the international front, an Italian Barbera or a French Côtes du Rhône, with their vibrant fruit and spice, make excellent companions.
This classic dark roast gravy is a versatile and comforting addition to many hearty dishes. The careful roasting of ingredients and slow simmering create a sauce that’s truly a kitchen staple. Do give it a go at home – it’s sure to become a firm favourite, bringing warmth and flavour to your family meals.
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