This gravy packs a real punch, and goes perfectly with roast beef for Sunday lunch. Make a big batch and freeze leftovers ready for the next roast
Prep:2 mins
Serves 6
100g unsalted butter20g salted anchovies, chopped400ml beef stock (the best quality you can get)20ml sherry vinegar
STEP 1Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.STEP 2Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.
