Brown Gravy
Ingredients
Directions
Dissolve the Marmite in the boiling water.
Mix the thick brown sauce or flour with a little water to create a paste.
Add the paste to the dissolved Marmite and stir well.
Season to taste and use as required.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Marmite
- Adds deep savoury, umami flavour and a rich brown colour to the gravy.
- Thick brown sauce or flour
- Thickens the liquid as its starch swells when heated, giving the gravy body.
The step that matters
Add the paste to the dissolved Marmite and stir well.. Flour or starch clumps if added dry or unmixed. Pre-mixing it into a smooth paste with cold liquid, then stirring it into hot liquid, lets the starch disperse evenly and thicken without lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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