Sarson’s Gravy Recipe

Serves
4 - 6
Cook time
20 minutes

Perfect your gravy with this amazing recipe that uses Sarson's Malt Vinegar to enrich every drop.

For decades, professional chefs have been using vinegar and citrus juice to add a final lift to their meat sauces. That touch of acidity contrasts all of those rich, meaty flavours and elevates the profile of the sauce to new heights.

With Sarson's Malt Vinegar, it's easier than ever to do this little hack at home for the gravy for your Sunday roast. It's sure to impress your family and friends!

We've gone for a lamb gravy in the recipe below, but the principles work for any meat that you may be roasting, from chicken and pork, to beef, and even vegetarian gravies too.

That iconic craft-brewed malty tang enriches the gravy in ways that no other vinegar can, layering the matured malt flavour with the meat juices to give you a finish that's unlike anything else. We can't wait for you to give this one a go!

Made using Malt Vinegar

Ingredients

  • 2 tbsp Sarson’s Malt Vinegar
  • 1 tsp Sarson’s Browning
  • 1 leg of lamb
  • 2 tbsp plain flour
  • 600ml lamb stock
  • 2 carrots, sliced
  • 1 lard celery stalk, sliced
  • 1 small leek, sliced
  • 2 onions, quartered
  • 2 bay leaves
  • 1 large sprig of rosemary
  • 1 large sprig of thyme
  • 1 bulb of garlic
  • 1 tsp black peppercorns
  • 2 cloves
  • ½ bottle of red wine
  • Salt and pepper, to season
  • 2 tbsp olive oil

Method

  1. Preheat oven to 200C.
  2. Add the vegetables, herbs, spices, and wine to a thick-bottomed roasting tray.
  3. Coat the lamb in the olive oil and season all over. Place the lamb on a trellis above the other ingredients in the roasting tray. Roast in the oven for 20 minutes.
  4. Pour around 300ml of the lamb stock into the tray beneath the lamb. Turn the heat down to 180C and cook for another hour and half or until tender. The lamb should be crips on top and soft underneath. Remove from the oven and leave the lamb to rest.
  5. Put the roasting tray on the hob on medium-high heat. When the liquid is bubbling, add the flour and stir until you have a smooth sauce (it may be a thick paste depending on the amount of liquid left in the tray). Slowly stir in the rest of the stock and bring to a boil until you have reduced the liquid to your desired consistency.
  6. Stir in the Sarson’s and simmer for a further 5 minutes. Season to taste. Sieve the gravy into a pouring jug or gravy boat. Serve with your roast lamb. Enjoy!