Recipe developer and TikTok creator Amy Sheppard has shared a gravy recipe that uses two store cupboard ingredients to create a richer sauce: honey and Dijon mustard. In a video from earlier this month, she explained that she did not eat gravy for years, not even on sausage and mash or roast dinners.
She said: “Some of you will already know this about me, but I didn't eat gravy for years...not on sausage and mash, not even on roast dinners.”
How honey and Dijon mustard transform gravy
Amy recommends adding the two condiments to enhance the flavour of gravy made from granules. She opts for honey and Dijon mustard, saying: “Now, I don't want to oversell this honey and mustard gravy, but it has honestly changed my life. Buttery caramelised red onion, sweet honey and dijon mustard with chicken stock.”
She added: “I honestly don't think that there's a single dinner that won't be made better by having this gravy on it.”
Recipe and method for honey and mustard gravy
The gravy can be served with any dish, including bangers and mash, a roast dinner, or toad in the hole. Amy's video has been viewed over 173,600 times, receiving over 7,300 likes and 99 comments.
One commenter, Vicky, wrote: “I cooked this for the family tonight and it was divine.” Daniel said: “Made this for tea tonight. Bangin’.” Billy commented: “I could just live off your gravy and mash. Hmmm, comfort food especially in the winter.” Sharana praised: “I just made this gravy, and it was divine!” Another suggested: “Mmmmm, got to try this. Think I’ll also try it with whole grain mustard too.”
Ingredients and method
To make the gravy, which serves four, you will need one large red onion finely sliced, 40g butter, two tablespoons plain flour, two tablespoons honey, two teaspoons Dijon mustard, 500ml chicken stock, fresh thyme, and salt and ground black pepper.
Melt the butter in a non-stick saucepan. When bubbling, add the finely sliced onion and fry on a medium to high heat for 10 minutes, stirring regularly until soft and coloured. Stir in the flour, mustard and honey over the heat. When the flour has been absorbed and the mixture is thick, sticky and starting to sizzle, slowly add the stock a little at a time. Stir continuously, only adding more stock when it comes to the boil and thickens. When all the stock is used, season with salt and pepper, add fresh thyme leaves and serve with sausage and mash.
