Pub Style Sauces

Looking to re-create delicious pub style sauces at home? Check below to make diane, mushroom or pub gravy! Perfect on a schnitzel, steak, a bowl of chips … look, I won’t judge if you spoon it out of the pan!

Now, you can use different gravy powder if you want, but I won’t be responsible if it tastes bad! Maggi is the one I know works, as to the quantities below!

CREAMY GARLIC

Ingredients
(Serves 2)

• 1 small eschallot, finely diced

• 5 garlic cloves, minced

• ¼ cup white wine or stock

• 250ml thickened cream

• Small handful parsley, roughly chopped

• Juice of ¼ lemon

• Garlic salt & pepper, to taste

Method
Heat a little olive oil and butter in a pan over medium heat. Add the eschallot and cook until soft and translucent. Stir through the garlic and cook until fragrant (about 30 seconds).

Deglaze with white wine and let it reduce slightly, then pour in the cream. Simmer until the sauce thickens naturally. Stir through parsley, lemon juice, salt and pepper to finish.

Notes
The key to a proper pub-style garlic sauce is reduction—no flour or cornflour needed. Let the cream do the work.

For the best flavour, mince your garlic as finely as possible (a mincer or blender works best). The more it breaks down, the stronger and smoother the sauce. Finish with herbs and lemon to balance the richness.

DIANE SAUCE

• 3 cloves garlic, minced

• 2 tbsp Worcestershire sauce

• ½ small red onion or eschallot, finely diced

• 2 tbsp tomato sauce

• 300 ml thickened cream

• 2 tbsp Maggi gravy powder mixed with ½ cup hot water (to make a slurry)

Method

1. Sauté the onion and garlic in a pan with olive oil and a little butter until fragrant.

2. Add Worcestershire sauce, tomato sauce and cream. If I have some, I’ll add half a cup of stock, but it’s not necessary if you don’t have it. Bring liquid to a gentle boil.

3. Turn off the heat and stir in the gravy slurry.

4. If the sauce is too thin, add a little more gravy slurry.

5. If it becomes too thick, loosen with a splash of cream or water. Pour over a steak, schnitzel, cutlets or whatever your heart desires!

PUB-STYLE GRAVY

Prepare Maggi gravy according to packet instructions. For a roast, add meat juices and a dash of worcestershire sauce. If you want pub gravy, this is how they make it! This isn’t a ten-step three-chef’s-hat sauce!

Tip:
Bring the water to a boil first, then whisk in the gravy powder vigorously to prevent lumps. If needed, strain through a fine sieve.

CREAMY MUSHROOM SAUCE

• 3 cloves garlic, minced

• 3 big or 5-7 small mushrooms, sliced

• 1/2 cup chicken or vegetable stock

• Dash of Worcestershire sauce  

• 300 ml thickened cream

• 2 tbsp Maggi gravy powder mixed with ½ cup hot water

• 1 teaspoon fresh thyme leaves

Method

1. Brown mushrooms and garlic in a pan.

2. Add Worcestershire sauce, stock and cream and bring to a simmer.

3. Stir in gravy slurry and cook until thickened.

4. Season with salt and pepper.

CREAMY PEPPER GRAVY

Ingredients:

• 1 cup thickened cream

• ½ cup beef stock / veg stock

• 2 tbsp Maggi gravy powder mixed with ½ cup hot water

• 3 garlic cloves, minced

• 1/2 red onion or 1 eschallot, finely diced

• 1 generous tbsp cracked black pepper (freshly crushed is best)

• Dash of Worcestershire sauce

• Salt to taste

Method:

1. In a pan, sauté onion and garlic until fragrant.

2. Add cracked black pepper and toast briefly.

3. Pour in stock and reduce slightly.

4. Add cream and bring to a gentle boil. Stir in gravy slurry and cooked until thickened.

5. Finish with a dash of Worcestershire sauce and season to taste.