I am a fan of quick and tasty cuisine. In our motorhome in particular, I preferred the recipes that quickly fill the stomach and fill you up after a “strenuous” day of sightseeing.
The gravy base paste is next to that Garlic basic stock, hence one of the tastiest condiments in our fridge. Especially when things have to be done quickly, when the pasta, potatoes or rice are already on the stove and you are wondering what to go with, then the paste is ideal as an independent sauce. The paste can of course also be used in the normal way to flavor a dish.
To do this, mix 1 tbsp of the gravy paste with 20 g of oil or butter and 250 g of liquid (water, milk, cream or plant-based drink) and briefly boil the mixture once. Finished!
Gravy base stock
Notes
The paste will easily keep for several months in the refrigerator if clean cutlery is always used when removing it.
If you use the basic stick, then taste your prepared dish only at the end and add salt if necessary. By adding salt to the base, you usually need less or no additional salt in the food.
The paste is very suitable for seasoning sauces or as a stand-alone sauce.
Ingredients
- 300 g onions
- 60 g of oil
- 200 g carrot
- 1 red pepper
- 150 g fresh mushrooms
- 2 Tea spoons Garlic basic stock or 2 cloves of garlic
- 20 g pickles
- 30 g of dried tomatoes in oil
- 1 teaspoon fresh or frozen parsley
- 1 teaspoon fresh rosemary (½ teaspoon with dried rosemary)
- ½ teaspoon fresh thyme (½ teaspoon with dried thyme)
- 2 tbsp tomato paste
- 1 teaspoon fresh soup base (alternatively vegetable stock powder)
- ½ teaspoon fresh ginger
- 1 teaspoon mustard
- 30 g soy sauce
- 70 g red wine or grape juice
- 30 g of olive oil
- 1 tbsp sugar syrup (beet syrup, agave syrup, pear syrup or maple syrup are good for this)
- 1 teaspoon sweet paprika powder
- ½ teaspoon white pepper
- 40 g smoked salt (important: use real rough salt and no automated salt !!!)
Instructions
- Cut the onions, carrots, peppers and champions into small pieces. Then fry the onions with the oil in a pan for two minutes. Then fry the carrots, peppers and champions until the onions are nice and brown.
- Put the stewed vegetables with the remaining ingredients in a large saucepan and mix finely with a blender or other food processor. Then bring the mixture to the boil and let it boil down on a low flame for about 20-25 minutes. Stir the mixture again and again so that nothing burns.
- For Thermomix users:
- Put the chopped onions and the oil in a pan and roast until golden brown. Then put all the ingredients in the Thermomix pot and chop up at level 7 for 20 seconds. Without a measuring cup, the paste is then boiled for about 20 minutes at level 2 and Varoma. Place the cooking insert on top of the lid so that nothing can splash out. Finished!
- Pour the paste into small jars while it is still hot and close tightly.
- Store in the refrigerator after cooling.
