Bangers and Mash with Onion Gravy is a classic British dish and you can ring the changes by jazzing up the gravy with the addition of a little mustard.
Wholegrain mustard is the preferred choice as it also adds some texture to the gravy. You can, however, also use English mustard as this will add a real punch of flavour.
As well as sausages, thick onion and mustard gravy is also the perfect sauce for many meat dishes including roast meats or poured into a Yorkshire pudding. The gravy is straightforward and quick to make and as it freezes well make lots.
- 2 medium onions (peeled and thinly sliced)
- 2 tbsp. vegetable oil
- 2 tbsp. butter
- 1 tsp. sugar
- 1 tsp. balsamic vinegar
- 3 to 4 cups/750ml dark beef stock
- 4 tsp. corn flour/corn starch
- 4 tsp. cold water
- 1 tbsp. whole grain mustard
- Salt to taste
- Black pepper to taste
- Over a gentle heat, melt the oil and butter in a large saucepan. Add the finely sliced onion and cover the pan with a lid. Cook the onions slowly for approx 10 mins or until the onions are soft and translucent. Have a peek now and again to make sure the onions are not browning.
- Add the sugar plus the balsamic vinegar to the onions and stir well. Cover again with the lid and continue to cook for a further 5 minutes, again taking care to make sure they do not burn.
- Remove the lid from the pan, raise the heat slightly and pour in the dark beef stock. Gently boil uncovered for 5 minutes to reduce the gravy by roughly a third.
- In a heatproof jug or bowl mix the corn flour/starch with the cold water to create a thin paste.
- Pour a little of the hot gravy into the corn flour mixture and mix thoroughly. A very thick paste will start to form so add more gravy to thin this down to create a thick pouring liquid.
- Pour the thickened gravy mixture back into the gravy in the pan, add your chosen mustard, raise the heat to a rolling boil and boil for 10 minutes or until the gravy thickens slightly.
- Taste the gravy to decide if you want more mustard, add if needed. Season with salt and pepper to taste. Cook for a further three minutes. The gravy is now ready to serve. If not serving immediately keep warm until needed.
Alternative Mustards for Your Gravy
This recipe suggests using a whole grain mustard, but you can use any you prefer from a hot, fiery English Mustard to a sweet "Senap" style Swedish. It is your choice.