Lemon and tarragon gravy
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Laura Edwards
Lemon and tarragon gravy
Add the juices from your joint to this gravy before serving to boost the flavour. It's particularly delicious with roast chicken or lamb
Serves: 6-8
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
120Kcal
Fat
6gr
Saturates
0gr
Carbs
9gr
Sugars
3gr
Fibre
0gr
Protein
1gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp vegetable oil
- 2-3 echalion shallots, sliced thinly
- 2 tsp light brown sugar
- ½ x 20g pack tarragon
- 3 tbsp plain flour
- 250ml white wine
- 300ml vegetable or chicken stock
- 1 tbsp dark soy sauce
- zest and juice of ½ lemon
Step by step
Get ahead
Prepare to the end of step 2 a few hours ahead.
- Heat the oil in a medium saucepan, add the shallots and a pinch of salt and cook for about 10 minutes until soft and lightly golden, stirring occasionally. Sprinkle in the sugar, increase the heat and cook for about 5 minutes, stirring again, until a rich golden brown – this will give colour to the gravy.
- Meanwhile, strip the leaves from the tarragon stalks and set both aside, separately. Stir the flour into the shallots and cook for 2 minutes, stirring. Add the tarragon stalks then blend in the white wine followed by the stock and the soy sauce. Bring to a simmer, stirring, then leave to bubble gently, uncovered, for about 15 minutes. If the gravy is too thin, simmer for a little longer; if too thick, add a little extra water.
- Remove the tarragon stalks from the gravy, then roughly chop and stir in the tarragon leaves, plus the lemon zest and juice. Adjust the seasoning and serve in a warmed jug.
