Onion and mustard gravy

Onion and mustard gravy


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About this recipe: 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!

LorraineMargaret Uusimaa, Finland

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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- Rated on - 14 Nov 2015

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