Roast Pork ( with yummy crackling ) & various veges is there anything better ? yes with homemade gravy. ! I make various gravies but this one is a quick easy, do ahead type one that is more along the lines of a mustard gravy sauce
I created this new recipe for the Cuisine Companion over 2 years ago – that recipe is here for those of you with a Cuisine Companion.

I still use my mums beautiful gravy boat for serving that have been passed down to me. Gorgeous vintage blue Sprayware Phoenix dishes from the 50’s .
I remember growing up that we would have many special Sunday Lunches with the family using this fabulous set.
Do you have special Dishes passed down that you use ?

The next day I  turn the left over cooked pork into a yummy slow cooker ragu – the recipe is here and just do your mash in the Thermomix as per normal

Let me know how you like the Gravy !

In this photo I didn’t add the Tamari sauce and you can see the difference in colour between this version and the CC version.

Gravy Ingredients 

1 onion Halved
20g Oil
250g Water
30g Flour
15g Vege Stock
20g Tamari Sauce
40g Cream
20g Dijon Mustard

 

Gravy Method

Blitz onion in the bowl for 3 secs on speed 7
scrape down
add oil
cook for 4 minutes at 100 degrees on speed 1
add the water, flour, vege stock paste and Tamari sauce
cook for 4 minutes at 90 degrees on speed 2
add in cream and dijon mustard
cook for 4 minutes at 90 degrees on speed 2

 

Notes:
If you don’t like it with ‘bits’ in then you can sieve out the onion but it tastes delicious with it in .
If you don’t have Tamari you can use Soy Sauce or leave it out but Tamari does have a distinctive flavour and I use it in a lot of my recipes it is also Gluten Free and has none of the nasties that are in Soy Sauce. It also gives a ‘darker’ look to the gravy.