I use this recipe so often that I just had to give credit to it as an individual post. Ultimately, the premise is the same as my smash thickened mushroom sauce, but this is specifically a gravy which tastes incredible on a roasty dinner.
You will need:
Stock cube of your choice - I like to use a corresponding flavour to the meat on the menu
Smash or alternative syn free instant mash
Herbs (I used rosemary here as was making gravy for lamb)
Dissolve a stock cube in boiling water and add the herbs. I tend to crumble the stock cubes and herb into the ban and then add boiling water. How much you make depends on the quantity of gravy you need but it doesn’t matter if you make too much because it will reduce and thicken due to the temperature and addition of the smash. However, if you are making a particularly large batch for more than just a few people you may wish to consider an additional stock cube or two.
Pour the stock into a pan with a large base. The bigger the surface area, the less time the gravy will take to reduce. Turn the heat up to high as we want the stock to reduce. Keep mixing and don’t worry that it looks a bit thin right now.
Add a sprinkling of smash and continue mixing at the high temperature. Continue to add smash whilst mixing.
As you head towards having the required quantity and preferred consistency, plate up your meal ready. Season the gravy to taste (if you feel necessary) and pour over onto your prepared food.
Slimming World Recipe - Syn Free Gravy with Lamb Loin, Chicken & Roasted Vegetables
Whether you consider using smash to thicken the sauce as a tweak, is entirely up to you. Slimming World operates on the basis that it is not a tweak as it is difficult to overeat sauce/gravy. However, if you are making gravy with a view to drinking your way through a whole bowl, you may want to consider a potential syn value!
New Slimming World recipe every Thursday at 18:30 pm (BST!)