Sauce Robert (Onion Gravy)

    35 min

    A quick easy onion gravy/sauce handed down through my family. Goes perfectly with roast pork (and equally well with cold roast pork sandwiches the next day), sausages, pork steaks - basically any type of pork. It has a lovely flavour and smells divine, and you can also prepare it ahead of time.

    Oxfordshire, England, UK
    3 people made this

    Serves: 4 

    • 1 White Onion
    • 1 tablespoon White Wine Vinegar
    • 1 Pork Oxo Cube
    • Tip of a teaspoon Colmans Mustard Powder
    • Dash Sunflower Oil (Or oil of your choice)

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Dice the onion then fry in a small saucepan until soft, in a small amount of oil.
    2. Cover with water (you don't need much, just enough to cover it, and crumble the oxo cube into the mixture.
    3. Bring to a simmer and reduce down until almost all of the water has gone, normally about 30mins but depends on quantity.
    4. You can now either progress straight to the next step or leave the sauce to stand, allowing you to make it ahead of time. If you prepare it ahead then just place it in the fridge until 5 mintues before you need it.
    5. Place the sauce on the heat and add 1 tablespoon of white wine vinegar and a small amount of mustard powder (literally enough to cover your little fingernail).
    6. Heat the sauce through for a couple of minutes then serve.


    - This sauce will keep for a couple of days in the fridge. - It works great with cold pork the next day - as a meal or in sandwiches. - It can be reheated in a microwave. - It works perfectly with all pork products (roast pork leg or shoulder, sausages, loin steaks, chops - try it with anything).

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