How to make gravy

They say it's gonna be a hundred degrees, even more maybe, but that
won't stop the roast

Who's gonna make the gravy now?
I bet it won't taste the same
Just add flour, salt, a little red wine and don't forget a dollop of
tomato sauce for sweetness and that extra tang

And give my love to Angus and to Frank and Dolly,
Tell 'em all I'm sorry I screwed up this time
And look after Rita, I'll be thinking of her early Christmas morning
When I'm standing in line 

From Paul Kelly, "How to Make Gravy"

Aussie singer-songwriter.  Brilliant song about a man in prison writing home about Christmas Day.  With a recipe included!  Love this song!  It send a shiver down my spine every time I hear it.  Check it out on YouTube.  Maybe one day I will even try his recipe!

I love gravy.  Love it with a roast dinner.  Watched my brother Dave make it to serve with a roast dinner recently.  Loved how it was a simple way to perk up a nut roast.  Simple was good after Sylvia had a 2 hour tantrum.  She was ill, poor wee thing!  Served nut roast with roast pumpkin, steamed broccoli and potato scones.

My mum always make gravy in the meat juices.  I just brown some onions and flour.  Sometimes I add stock or booze.  I flavour it with promite, soy sauce, mushroom, Worcestershire sauce, herbs, tomato paste, mustard, sundried tomato, leftover mashed pumpkin, anything that takes my fancy.

I have posted quite a few gravies on my blog.  Last week I created a new Gravy category in my Recipe Index.  My basic gravy is below.  I should make it more often!  When I make it, I should remember to serve it in my gravy boat.  It makes dinner special.  Just like gravy!

Previously on Green Gourmet Giraffe
This time last year: Touch of Yellow: Savoury Biscuit Hearts
This time two years ago: PPN Painless Pasta II
This time three years ago: Lentil Salad and the Dream Festival

Gravy
serves 2-4

1-2 tbsp olive oil (or margarine)
1 brown onion, finely chopped
handful or two of flour - I use wholemeal
1/2 - 1 cup water
slurp of wine, port or whiskey (optional)
1 tsp promite (or vegemite or other yeast extract or stock powder or a bit of soy sauce)
seasoning

Heat olive oil in heavy based frypan.  Fry onion in oil until well browned.  I fried mine over a medium high heat and let it get so brown that it charred a little bit.  Add some flour and stir over heat a minute or two until it is browned.  Gradually add water, using the back of a spoon to break down any lumps of flour.  Bring to the boil.  When gravy boils it should thicken slightly.  Check seasoning and serve over nut roast, roast veg, bangers and mash or whatever you like.  If you don't use it immediately it might thicken quite a bit when it cools and need a bit more water when being reheated.

This post is part of Vegan Month of Food October 2011.  Go to my Vegan MoFo list for more Vegan MoFo posts.

Update 2016: I am brainstorming ideas ideas for using leftover gravy so here goes:

• Shepherd's pie
• Sausages with gravy and mashed potato
• Add coconut cream, veg and curry powder to make curry
• Soup or stew (leftover roast veg, mushrooms, lentils, eggplant, potatoes etc)
• Toss vegetarian meatballs in gravy and serve on rice or mashed potato (like ikea swedish meatballs)
• Vegetarian meat pies
• In sandwiches with leftover nut roast 
• Mix gravy with tomato paste to make a quick and tasty pizza sauce