Red wine gravy
Whatever you’re roasting – a joint of meat or a chicken, duck, game bird or turkey – use the juices left in the roasting tin to make an aromatic rich red wine gravy.
Ingredients
- 15²µ/½´Ç³ú butter
- 2 shallots, finely chopped
- large sprig thyme
- 400ml/14fl oz red wine
- 1 tbsp plain flour
- up to 400ml/14fl oz hot stock (beef, lamb or chicken)
- 1 tsp redcurrant or apple jelly
- flaked sea salt and freshly ground black pepper
Method
Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown.
Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain.
Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated.
Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve.
Recipe Tips
This gravy can be used for any roast and you can vary the flavourings – for example, swap the thyme for rosemary with lamb.