Onion and Mustard Gravy Recipe

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Sausage and Mash with Onion Gravy. Photo © Elaine Lemm
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: Serves 4
Ratings (14)

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. 

What You'll Need

  • 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

How to Make It

  • 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.