1 tbsp Sunflower oil

1 Onion, peeled and sliced

2 tsp Plain flour

400 ml (1.75 cups) Beef stock

1 tsp Mustard (English or Dijon)

1 tsp Dried thyme

1–3 tbsp Worcestershire sauce, to taste

Salt and pepper, to taste

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Heat the sunflower oil in a saucepan over low heat.
Add the sliced onion and cook gently for 5–6 minutes until softened and lightly golden. For deeper flavour, cook longer over low heat to caramelise.
Stir in the flour and cook for 1 minute, coating the onions evenly.
Increase the heat to medium and gradually pour in the beef stock, stirring constantly to prevent lumps.
Stir in the mustard, thyme, Worcestershire sauce, and season with salt and pepper.
Simmer gently for about 10 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
For a smooth texture, blend the gravy using a hand blender; or leave it chunky for a rustic version.
Adjust seasoning to taste and serve hot with your favourite dishes.

Use vegetable stock and vegetarian Worcestershire sauce for a meat-free version.

For extra richness, caramelise onions longer before adding flour.

Add a knob of butter or a splash of cream at the end for a creamy finish.

Store in the fridge for up to 3 days or freeze for up to 3 months.

Reheat gently, adding water or stock if the gravy thickens too much.

Perfect with sausages and mash, roast dinners, or Yorkshire puddings.