A roast isn't a roast without lashings of gravy and for us, it needs to be red wine gravy to be the real deal. It's easy to make so leave the granules in the past and say hello to this simple recipe that needs just three ingredients as well as the juices from the roasting pan. It might add an extra step to your Sunday lunch but it's worth the few minutes of effort - trust us.
Once your meat is roasted and resting, it's time to soak up all the juices with some flour to thicken the gravy, add in some wine for flavour and boil the alcohol off and then simply finish it with stock or the cooking liquid from any boiled vegetables you might have. Roasts are all about using every bit of the meat, but also the juices too and this red wine gravy recipe makes sure of that.
Tip
Serve with roast beef, lamb, chicken or pork, or grilled sausages.
Tip 2
To accompany roast chicken or turkey, add a little redcurrant jelly or port to the sauce.
Onion gravy Heat 50g (1¾oz) butter in a large saucepan. Add 3 sliced onions and cook, covered, over a low heat, stirring occasionally, for 30-40 minutes or until golden. Continue the recipe as above by adding flour, wine and stock or water. Finish with a dash of Worcestershire sauce.
Pepper sauce Make the basic sauce, using 500ml (16fl oz) stock and omitting the red wine. Stir in 2tsp drained tinned pink peppercorns, 2tsp brandy and 100ml (3½fl oz) double cream, and simmer for 5 minutes.
