1 cup/240 ml homemade chicken stock (or beef or vegetable broth)
¼ cup/60 ml heavy cream
4 teaspoons/20 ml organic flour
1 tablespoon/15 ml Vegeta Seasoning®
2 teaspoons/10 ml strong Dijon mustard (like Maille or Colman’s)
1 teaspoon/5 ml fresh ground pepper, plus more to taste if needed
1 teaspoon/5 ml pink Himalayan salt, plus more to taste if needed
4-6 cloves garlic, minced
How To
Into a large sauté pan over medium heat, add the oil, onions, garlic, salt, and pepper; cook until the onions develop a golden color, about 7-10 minutes.
Add the flour to the mix, and cook until for 3-4 minutes, constantly stirring.
Place the oil/onion mix and the rest of the ingredients into your MagicalButter machine, and secure the head.
Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.
When the cycle is completed, pour your Giddy Guinness Gravy into a suitable dish or gravy boat, serve, and enjoy!
Chef’s Note: Giddy Guinness Gravy should be refrigerated, and used or frozen within 7 days.
Ingredients
How To
