Adapted from Townsend's version of a 1787 brown gravy recipe, which was unfortunately recently unlisted on youtube.
Ingredients
- 1/2 Pint Water
- 1/2 Pint Beer (Light lager, wheat beer, or similar)
- 2 Shallots, Diced Small
- 1/4 Cup Butter, Salted
- 1 Small Lemon Peel
- 2 Clove, Whole
- 1 Blade Mace, or 1/2 Tsp. Ground mace
- 2 Tsp. Black Pepper, Ground
- 1 Anchovy, Whole
- 3 Tbsp. Mushroom Ketchup
- 1/3 Cup Heavy Cream
- 1 Cup Beef Bone Broth
Directions
- Melt butter in a small saucepan over medium heat
- Add diced shallots and cook until translucent and soft
- Add remaining ingredients and raise heat to high until boiling
- Stir intermittently and let boil for 20 - 30 minutes or until volume is reduced to about half of original
- Remove blade of mace (if used) and cloves
- Add salt to taste
Notes
- For a thicker gravy, add 1/4 Tsp. of xanthan gum at a time and stir until desired consistancy
- If the clove or mace flavor is too strong, try removing them from the gravy 5 - 10 minutes early