This sauce makes use of the flavorful drippings left from a British roast. Onion and tomato paste thicken the sauce, while hot sauce adds a kick. Making it from leftovers helps reduce waste and builds deep flavor.
Heat the leftover pan drippings in a pot and sauté the onion until softened.
Stir in the tomato paste and sauté for two more minutes.
Add the water, vinegar, brown sugar, hot sauce, and salt. Simmer over low heat for fifteen minutes, until thickened.
Strain the gravy through a fine-mesh sieve until smooth. Serve hot.
Press the onion pieces firmly as you strain the sauce; otherwise, much of the flavorful liquid will remain in them.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
