Gordon Ramsay's 1 ingredient swap for 'better' homemade gravy
The celebrity chef shared in a YouTube video why you should swap out white onions for another ingredient when making onion gravy.
A classic plate of bangers and mash should always include a delicious onion gravy. And celebrity chef Gordon Ramsay showed YouTube viewers just how easy and quick it is to make the comfort meal. Of course, he revealed some absolute gems when it comes to cooking tips and insight, including why those who are using white onions for their gravy should switch them out for red ones.
The video shows him whizzing around the stunning kitchen as he races to beat the 10-minute time. After giving the sausages that are cooking in a pan with garlic, butter, and rosemary, he begins to slice up half a red onion quickly, ready to begin his onion gravy. This is where he drops the awaited reason.
"For the onion gravy, I'm going to use red onions. Why? It's so much more sweeter, less acidic than the white onion and it gets really nice and dark in terms of caramelisation," he says.
With a "tiny drizzle" of olive oil, he pops the sliced onion, making sure they're opened up and flat in the pan ready to be caramelised. Shortly after, add some sugar, salt, and butter to the onions.
As he gives the onion pan a toss and starts to pat down the combination with a spoon, he said: "It's a sweet red onion so it's incredible flavour they cook instantly and they are no where near as acidic as the white onion."
If you want to have a full go at Mr Ramsay's 10-minute bangers and mash, he's also shared the full recipe so home cooks get the chance to enjoy.
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Ingredients:
- 3 Pork Sausage
- 3 Peeled Potatoes, Chopped
- 1 Red Onion, Sliced
- 3 Garlic Cloves
- 1 Bunch of Chives, Chopped
- 2. Rosemary Sprigs
- 1 Teaspoon Sugar
- 4 Tablespoons of Beef Stock (or other stock)
- Olive Oil
- Butter
- 2 Teaspoons of Worcestershire Sauce
- 3 Tablespoons of Balsamic Vinegar
- 1 Tablespoon Grain Mustard
- Smoked Salt
Method:
- Preheat oven to 160 Degrees Celsius/325 Fahrenheit. Bring pot to a boil with enough water to cover potatoes.
- Add potatoes to pot once boiling and cook.
- Heat pan to medium-high heat and cover pan with olive oil and add sausage. Take a cocktail stick and poke casing so it doesn't burst. Smash garlic and add to pan. Then add rosemary sprigs. Brown the sausages in pan then add 4 knobs of butter to pan. Once butter is melted, baste sausages. Add one more knob of butter and add to oven to cook.
- Take another pan and turn to medium-high heat and add olive oil to cover pan. Once warm, add onions. Once onions have cooked for about a minute, add sugar then season with salt. Then add 4 knobs of butter. After butter melts and add balsamic (4 tablespoons or enough to cover onions) as well as worcestershire. Reduce mixture. Once reduced add stock and bring to a boil and reduce mixture.
- Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. Taking the potatoes on and off the heat as you do. Once nicely mashed add a glug (2 tablespoons) of olive oil to the mixture and mix in. Then lower the heat and add smoked salt, mustard and chives. Mix thoroughly and plate.
- As the onion mixture is reduced, add one knob of butter and melt and mix. Place sausages on top of potatoes and add onion mixture
