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Gravy Recipe

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a cut-off from your roast (40 g or so will do nicely) 

a bit of olive oil 

half an onion 

a bit of garlic (half a clove or so) 

100 ml dry white wine 

half a carrot 

a couple of dried chanterelle mushrooms 

200 ml stock (ok from a stock cube, use according to what roast you make) 



one slightly heaped tablespoon of cornflour 

50 g Greek yoghurt (full fat) 


Cut off a bit of your roast before you start it - 40 g will do. Cut this into tiny cubes (3 mm or so). Chop the onion. Heat up the olive oil, put in the onion, some garlic and the chopped meat. Fry until the onion changes colour. Then add half the white wine and the stock. Add the salt and pepper (not much salt as your stock will already be salty). Add the dried mushrooms. Chop the carrot and add it. Let simmer for half an hour.

When your roast is done, take it out of the roasting dish and put it on a cutting board and cover it with kitchen foil. Pour some water (100 ml) and the remainder of the white wine into the roasting dish and dissolve all the lovely bits that are stuck to the dish with a fork. Then add the contents of your saucepan - loosen everything that's in there. Put the whole lot back into your saucepan and heat it up.

Put the cornflour into a glass and add 60 ml of water. Dissolve the cornflour. Then add the yoghurt. When the gravy starts boiling, stir in the contents of this glass slowly using a fork - the cornflour will bind the gravy and the yoghurt makes it creamier.

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