This recipe has been one of my best finds because it's easy to make and it's also free from some of those gross thickening agents as well as being free of psyllium.
Perfect accompaniment to any roast you choose to make!
2 Large Onions, Sliced (You can use 3 onions if you want the gravy to be thicker, the more onions, the thicker it gets.)
1 tsp Crushed Garlic
1 tsp Tomato Paste
2 Cups Pan Juices (The juices leftover after the meat is cooked)
2 tsp Balsamic Vinegar
1 XL Egg
A Dash of Olive Oil
Salt & Pepper (to taste)
Sauté the onions in a pot, with a dash of olive oil, over a medium heat for 10 - 15 minutes or until they are browned.
Next up, spoon in your garlic, balsamic vinegar & tomato paste.
Add the pan juices and turn up the heat so that it starts to boil. Once it starts to boil, reduce the heat again and let it simmer for 3 - 4 Minutes.
In order to get the gravy to be a smooth consistency, use a stick blender to purée the gravy. If you feel like you'd like to thicken it up a little at this stage, whisk up your egg, add it to the pot and blitz it all up again.
Add Salt and Pepper to taste once you're done.