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.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: