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Red wine gravy

Suitable for any roast. Use the wine to deglaze the pan, scraping up the sediment

Ingredients (Serves 4-6)

  • 2 tbsp fat from the roasting tin
  • 4 tbsp red wine or brandy
  • 1 tbsp flour (or more if you like a thicker gravy)
  • 500ml/18fl oz stock or water
  • Sea salt and freshly ground black pepper

Put the roasting tin on the stove and heat the 2 tbsp fat. Add the wine and boil until reduced to 3 tbsp, scraping up the sediment. Remove from the heat and stir in the flour until there are no more flecks of white. Pour in the stock and cook over a low heat, stirring constantly, until boiling. Season to taste, strain, then reheat and serve.



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