Cook’s notes: I used an IPA ale for the gravy to go with chicken and rice. This could also be served with “bangers and mash” (sausage and potatoes such as the oven-roasted version).
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup onion
1 teaspoon minced garlic cloves (jarred)
4 Tablespoons all-purpose flour
1 cup beer
1 cup vegetable stock
Melt the butter with the oil in a large saucepan over medium heat. Add onion and garlic and continue cooking another 5 minutes, until onions start to soften.
Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock and beer. Bring to a simmer, stirring occasionally, for 10 minutes or until thickened.
Taste and season with salt and pepper. Keep warm until ready to serve.
Source: Adapted from a set of recipes on Today Food.