Making Gravy for Bangers & Mash

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the old English favorite Bangers and Mash. Alright, back to our onions, nicely carmelized. So what we are going to do, give them a little stir and to break up any of that carmelization off of the bottom. That's what our white wine is for so we are going to make sure our heat is all the way up which it is. That last little sizzle, dump that white wine right in there, I'm sorry red wine. Why did I say white wine? And we're going to cook this down until there's really nothing left. We don't really want the flavor of the red wine necessarily, don't want the texture or the color of the red wine. We just really want the flavor out of it. So, here is how we do that. Alright, so what I'm going to do now is I'm going to take that flour I've got and I'm going to put it in just a little bit at a time here. Now, might as well just use all of it here. So we're going to put that in and we're going to stir it in and what we're making here, which some of you may have noticed, is we're making rue. We're just using the onions as part of the rue and we've already got the liquid in there and we're just going to stir up the flour until it's a nice pasty consistency like we're looking for. You want to make sure you knock our any lumps, knock out any pockets of flour. Make sure that it's all nice and evenly coated too. The worst thing you can do is have a little lump of flour in here and then you're going to have that lump of flour in your final gravy when you're done. Next thing, we're going to go back to that beef boullion we've got and we're going to pour that in there, our beef stock rather. You can see I've got a little bit of a sediment there in the bottom so I might have to use, I might have to get a touch more water and add this to this to make it work. Yea, because all this fighting with the spatula is going to get pain for nothing. Alright, so we're just going to stir that in and what's going to happen is is that rue is going to thicken that beef stock right up and we're going to have ourselves some gravy. And obviously when you add that beef stock you want to make sure that it's cold because you want to add hot rue to cold stock or cold rue to hot stock, one of the two. We'll let this sit for a second. What you might have to do, I'm going to turn this on to about five, a medium heat. What you may have to do is you may have to add a little more water to this just depending on the thickening properties of your flour and how much you let this cook too. If you let this sit for a while it will thicken up to like mud."