The ultimate home-made gravy

• 1 T butter
• 1/4 cup olive oil
• 2 onions, unpeeled
• 2 carrots, chopped
• 2 celery sticks, chopped
• 6 garlic cloves
• 6 sage leaves
• 2 sprigs rosemary
• 4 cups beef stock

For the roux:

• 50 g butter
• 50 g flour

1. Heat the butter and olive oil in a large saucepan. Add the vegetables, garlic and herbs and fry until caramelised. Add the beef stock and simmer for 20 - 30 minutes.
2. Mash the vegetables in the pan, then strain through a colander.
3. To make the roux, heat the butter in a saucepan over a gentle heat. Add the flavour and whisk to make a roux and cook for 5 minutes.
4. Add the roux to the strained stock and mix well. Cook for 5 minutes until thickened.