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Giddy Guinness Gravy

Giddy Guinness Gravy

Watch Video
degree-icon N/A
time-icon 10 minutes
time-icon 1 hour
time-icon N/A
time-icon 6 servings
time-icon ⅓ cup/80 ml
diet-icon N/A
degree-icon N/A
time-icon 10 minutes
oven-icon 1 hour
snow-icon N/A
plate-icon 6 servings
dish-icon ⅓ cup/80 ml
diet-icon N/A

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Giddy Guinness Gravy
  • ½ cup/120 ml Magical Butter
  • 1 bottle (11.2 ounces/330 ml) Guinness Draught Stout
  • 1 cup/240 ml onion, chopped
  • 1 cup/240 ml homemade chicken stock (or beef or vegetable broth)
  • ¼ cup/60 ml heavy cream
  • 4 teaspoons/20 ml organic flour
  • 1 tablespoon/15 ml Vegeta Seasoning®
  • 2 teaspoons/10 ml strong Dijon mustard (like Maille or Colman’s)
  • 1 teaspoon/5 ml pink Himalayan salt, plus more to taste if needed
  • 4-6 cloves garlic, minced

How To

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Giddy Guinness Gravy
  • Into a large sauté pan over medium heat, add the oil, onions, garlic, salt, and pepper; cook until the onions develop a golden color, about 7-10 minutes.
  • Add the flour to the mix, and cook until for 3-4 minutes, constantly stirring.
  • Place the oil/onion mix and the rest of the ingredients into your MagicalButter machine, and secure the head.
  • Press the Temperature button, and select 160°F/71°C; then press the 1 Hour/Oil button.
  • When the cycle is completed, pour your Giddy Guinness Gravy into a suitable dish or gravy boat, serve, and enjoy!

Chef’s note

Giddy Guinness Gravy should be refrigerated, and used or frozen within 7 days.