I'm a newbie to this site.However,I have been trying to find the Holy Grail of BIR sauces for as long as I can remember(a loooong time!).
I'm 59(PHEW!)
Yes,I make Julian's BIR curry gravy all the time,a pressure cooker full at a time.I then freeze it in cheap plastic tubs.
I must say that I do not have a n other base gravy to compare it to,at least not one where I have followed a recipe.
Julian's base gravy is very good indeed-in my opinion,the best yet.I do find,however,that it takes me about 4hrs in total to make a panful.There is no shortcut in cooking out the onions and I believe this is the key.
I'm still trying to tweak things and I'll let you all know if I can improve on Julian's recipe!
Byee.