Mustard Shallot Gravy
Doesn’t it feel good when the recipe you are trying turns out to be better than imagined? This gravy is really nice and thick and what I did first of all was whizz all the ingredients together in my food processor (have never thought of doing this before but it was a good idea). Then I added the mustard shallot mixture to the drippings left by roast pork. Pork and mustard seem to go together so naturally, but this gravy would probably go equally well with roast chicken.
Vegetarians and vegans can make this as I use vegetable stock/broth. I am becoming loathe to use store bought chicken/beef broth as I am wondering what kind of animals they use. Don’t know if there is any truth to this but it kind of makes sense. I make my own stock sometimes but only if I know that the chicken is free range, organic, etc.
Take 1/2 cup of vegetable broth, 2 tbsp. Dijon mustard, 1 shallot (roughly chopped) and 3 cloves garlic (roughly chopped).
Place these ingredients in a food processor and blend well.
Pour into roasting tin with drippings from a roast and heat through.