Grandma's Vegemite gravy
We’ve given classic gravy an Aussie-inspired twist using a secret ingredient… Vegemite! Pair it with your next roast dinner - it’s a flavour sensation.
This Christmas let's value our hosts,
the ones who guard the family recipes,
they're the perfectionists,
who know how to add that finishing touch,
we love them,
for their yarns and the way they set a table,
they're the ice carriers,
happy to shoulder the load
and they'll always find room for one more guest,
they'll clean the table quickly,
and do it all again,
so we can enjoy Christmas the Australian way.
Value the Australian way.
- 2 tbs roast turkey or chicken pan juices, or 2 tbs melted butter
- 2 tbs plain flour
- 2 cups (500ml) chicken stock
- 1 tbs Vegemite
- Roasted onion wedges, to serve
Place the pan juices or butter in a roasting pan or medium frying pan. Place over medium heat. Add the flour and cook, stirring and scraping the base of the pan, for 2 mins. Gradually add the stock, stirring and scraping the base of the pan constantly. Bring to the boil. Cook, stirring occasionally, for 2 mins or until the mixture thickens. Strain through a fine sieve into a heatproof jug.
Return the gravy to a clean roasting pan or frying pan over medium heat. Add the Vegemite and stir until well combined. Stir in the onion. Season with pepper and sprinkle with thyme springs. Serve the Vegemite gravy with roast turkey or chicken.