A recipe developer shared a tip to make your gravy taste better and it’s to do with one ingredient you may have never heard of. Add it to your gravy, and you certainly won’t be disappointed
Countless people adore sausage and mash, particularly throughout the autumn and winter months when we yearn for hearty and comforting fare like sausages. If you’re somebody who relishes tucking into this timeless dish, you’re likely accustomed to savouring it alongside gravy, as it creates an absolutely scrumptious meal during chilly and gloomy evenings.
Nevertheless, if you’re seeking to elevate your meal to new heights, there’s something crucial you must discover. This beloved dish can become even more delectable if you incorporate a straightforward ingredient into your gravy, at least according to expert guidance from a recipe developer who possesses considerable culinary knowledge.
Mimi Morley, Senior Recipe Development Manager at HelloFresh, is renowned for providing various cooking suggestions, and she recently revealed some surprising advice. She’s somebody who frequently offers valuable tips, having previously explained how people store cheese totally wrong.
She explained the key to amplifying taste resides within the gravy, and you must incorporate one particular ingredient to make it taste absolutely divine. However, her recommendation might catch you off guard.
Mimi revealed: “If you’re making an onion gravy to accompany your bangers and mash, add a teaspoon of miso to your onion once it’s cooked down (and before you add your flour and stock).”
If you’re unfamiliar with miso, it’s a traditional Japanese fermented paste crafted from soybeans, salt and koji. It’s a fundamental ingredient in Japanese cookery, celebrated for its deep, savoury umami taste.
Miso is most commonly used in miso soup, but it can also be found in marinades, dressings and glazes. The flavour and colour of miso are determined by the length of the fermentation process (which can last from months to years), so it can range from sweet and light to salty and deep.
If you’re looking to add a bit more depth to your gravy, adding a teaspoon of miso can do just that. If you prefer a stronger taste, feel free to add more.
Adding this ingredient can create a more complex flavour profile, making the gravy much deeper. It will resemble a meat-based gravy, but with a unique fermented depth.
The paste should be added while the gravy is simmering, and whisked until it’s fully integrated. The key is not to boil it, as this can diminish the flavour.
In the past, others have shared tips on how to elevate bangers and mash. Instagram chef WhatWillyCook, who has over 700,000 followers and is partnered with Pilgrim’s Choice, suggested a twist on the classic dish.
He previously told the Express: “Cheddar cheese classically goes really well with sweet chutneys, so one way of jazzing up bangers and mash is to do a really cheddary mash, and at the same time use up some old chutneys from a failed cheeseboard or Christmas spread. Glaze the bangers with that just before they’re fully cooked, it’s mega.”
Since the idea was shared, many have admitted it’s “delicious”, as people seem keen to try and jazz up their evening meals this autumn.
Bangers and mash, especially with onion gravy, is a beloved dish enjoyed by many across the UK. For those eager to give the dish a go, additional recipes can be found on the HelloFresh website.