Onion and mustard gravy


    This gravy is so easy you can whip it up in minutes - delicious with pork, ham, sausages, or chicken. Try it with bangers and mash!


    Uusimaa, Finland
    1 person made this

    Serves: 6 

    • 1 large sweet onion, halved then sliced
    • 1 tablespoon olive oil (or margarine)
    • 4 heaped teaspoons gravy granules
    • 300ml boiling water
    • 3 tablespoons mustard (see tip)
    • 200ml light cream
    • freshly ground black pepper
    • fresh or dried thyme, to taste (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Put a non-stick pan onto a low-medium heat, add the onions and olive oil and stir to combine. Cover with lid and allow onion to 'sweat' for 10 minutes till soft - don't let it brown.
    2. In a jug make up the gravy granules with the boiling water, stir well making sure there are no lumps - best to use a whisk for this. Add to pan, along with mustard. Stir with wooden spoon to combine well. Very gently simmer for 5 minutes. Remove from heat, stir in cream, pepper, and thyme if using.


    Best not to use a strong mustard, such as English or French, for this. We've found that the sweet hamburger type works best (or grainy Dijon), especially if you're cooking for kids.

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