As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslimah. "Foodeva Marsay" is my Lifestyle/Food Blog, with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling Marriam Essa-Sayed
As with so many other things in life, there’s always a 1st for everything Right?, well this has been one such first on my Culinary Journey in Life.
Yeah it is easier to go to your nearest KFC to buy some mash and Gravy, but the sense of accomplishment from creating something from scratch, well ALMOST as I’ve mentioned in recipe?, brings about such joy to know we are all Capable of doing stuff we once thought might be Rocket Science.
So here goes my recipe for ONION GRAVY, with little effort, you too could be the MasterChef in your household.
Author : Foodeva Marsay (@foodeva_marsay)
1/2 onion sliced thinly
2 teaspoon oil
1 Tablespoon Flour
3 Tablespoon Worcestershire sauce
2 Tablespoon Mustard Sauce
2 Cups Vegetable Stock (I Used the Ina Paarman’s variety)
1/4 teaspoon salt and Pepper to season
~fry the onion in oil until light brown
~add the flour and stir continuously for 1 minute
~now add the sauces and stock
~season with salt and pepper
~Simmer on low heat for 15 minutes
~ENJOY with your Favourite Roasts.
*Notes by Foodeva Marsay
● this was the very 1st time I’ve made up a gravy from scratch, except for the stock bit of course 😛 , it is very easy to do, and goes great with roasts.
● You may prefer to
Strain away the Onions and Oil using a filter, for a smoother finish.
● Onions do add a whole lot of flavour to this gravy, however you could also follow my recipe leaving out the onions if you prefer.
*kindly share on my recipes as posted or with a link back to Foodeva Marsay*