Christmas Gravy

“You are making gravy aren’t you?”…..spoke SheWhoMustBeFed about five minutes before everything else was about to be served for Christmas Dinner. Blinking innocently, the love of my life informed me that “I’ve told everyone you’re making gravy”, which struck me as being an odd thing to feel the need to drop into conversation with family and friends on the run up to Christmas. Note to self: should buy She WhoMustBeFed a copy of “The Fine Art of Small Talk: How To Start a Conversation, Keep It Going, Build Networking Skills — and Leave a Positive Impression!” by Debra Fine for her birthday.

And so…to the gravy…


  • Cornflour
  • Dark miso
  • The glass of red wine you’d just poured yourself to drink
  • Two or three thin slices of onion, finely chopped
  • Pinch of mixed herbs (oregano, rosemary, thyme)
  • Ground pepper
  • 1 teaspoon of sugar
  • Olive oil

Putting it all together quick enough that the rest of the meal doesn’t burn…

  1. Smile sweetly at SheWhoMustBeFed and say “Of course I’m making gravy dear…”
  2. Put the kettle on to boil. Once boiled, fill the gravy pitcher with hot water to warm it up
  3. In a small saucepan, over a low flame…
  4. Lightly saute the onion in 2 tablespoons of oil, together with the pepper
  5. Remove from heat and add a tablespoon of cornflour, stir out any lumps
  6. Return to the heat and add all other ingredients
  7. Add about one cup of boiled water
  8. Stir; taking care the miso dissolves thoroughly
  9. If not thick enough for your taste; remove a tablespoon of the gravy and in a cup, mix in another teaspoon or so of cornflour. Once mixed to an even paste, stir into the pan.