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By Nigella Lawson

Published 1998

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Gravy is one of my weaknesses, which is to say I find it hard to make a convincing light and thin juice. To overcome my deficiencies I took to following Jane Grigson’s recipe for onion gravy (indeed most of my Sunday is Grigson-based), adding a drop of Marsala to it. You don’t need to – you could use some Madeira or even some sweet sherry or just add a little bit more sugar – but the Marsala brings a wonderful aromatic muskiness to the gravy. If I don’t have any real beef stock, I use a tub