Umami gravy

• unsalted butter↗100g g
• salted anchovies↗20g g

  chopped

• beef stock↗400ml ml

  (the best quality you can get)

• sherry vinegar↗20ml ml

Step-by-step instructions

1. 1

   Melt 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.

2. 2

   Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.