It’s time to try defying gravyty… I think I’ll try defying gravyty…
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Gravyty is a sauce that is often made from the juices of meats and then thickened to produce a…
Ahem. That’s DEFINING gravyty.
Oh. Sorry. Right. So, um. Yes. Defying gravyty. Got it.
What if we work in tandem and you just talk about the show for a bit?
Good plan. Defying Gravity is one of the signature songs from the musical Wicked. Originally sung on Broadway in 2003 by the fabulous Idina Menzel, it is a challenging and powerful finale to Act I. Elphaba has become disillusioned with the wizard and plans to fight his schemes, and to escape the wizard’s guards, she enchants a broomstick and rises above them.
It’s time to try
I think I’ll try
Are you getting delusions of grandeur? How does this recipe defy gravy(ty)?
I’m so glad you asked! Gravy normally requires some kind of thickening agent like flour or cornstarch, but I’m am SO through with playing by the rules of someone else’s game! In this onion gravy I have used the onions themselves to thicken the sauce. Cunning, eh?
Sounds wicked! A-ha-ha-ha…
I hope you’re happy now? Anyway, try this gravy – you won’t live to regret it!
Kiss me goodbye, I’m defying gravyty…
Add some butter and olive oil to a large frying pan. When the butter has melted, add some thinly sliced onions and sauté over a low-medium heat for 20-25 minutes, stirring occasionally. Set half of the onions aside, then transfer the rest to a blender. Add the beef broth and Dijon mustard, then blend until smooth.
Return the blended mixture to the pan, and bring to the boil. Reduce to a simmer, and add some extra butter for smoothness. Test for seasoning, and add salt and pepper as necessary. Add the reserved onions back into the pan, stir well, then transfer the gravy to a gravy boat or similar.
This gravy works really well with sausages and grilled meat!