Shalot Gravy is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a blend of shallots and vinegar in a brown gravy base. The full recipe is presented here and I hope you enjoy this classic British version of: Shalot Gravy.
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This is a classic recipe for a Victorian version of Shalot Gravy that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 64.—SHALOT GRAVY.
Peel and slice six shalots, and put them in a small stewpan with a wineglassful of vinegar, pepper, and salt, and boil this for six minutes; then add a gill of brown gravy, and boil again for other six minutes; strain through a sieve, and use this gravy for broiled cutlets and other broiled meats.
Combine the shallots and vinegar in a pan. Season to taste with salt and black pepper then bring to a boil. Cook for six minutes then add the brown gravy. Return to a boil and cook for a further six minutes. Strain through a fine-meshed sieve and serve as a gravy for grilled cutlets and other grilled meat.
