Best Ever Red Wine Gravy

Method

1

Preheat the oven to 180°C (Gas Mark 4, 350°F). Add the prepared vegetables, herbs, olive oil and garlic to a roasting tin with some seasoning. Transfer to the oven and roast for 40 minutes until soft and lightly charred.

2

Place a large pan over a medium heat and scrape the roasted vegetables, garlic, herbs and any juices in to it. Add 1 tablespoon of the butter and allow to melt.

3

Stir in the flour and cook, stirring continuously for a few minutes. Gradually pour in the red wine, stirring all the time to avoid lumps. Allow to bubble and thicken, stirring occasionally.

4

Once the gravy base has thickened, strain it in to a clean pan through a sieve, pushing and squeezing the vegetables with the back of a spoon to extract as much flavour as possible from them.

5

Into the clean pan, add the Worcestershire sauce, the redcurrant jelly, soy sauce and stock. Heat gently and slowly, stirring occasionally, until thickened.

6

When ready to serve, check the seasoning and adjust if necessary. Add the remaining tablespoon of butter at the last minute to make the gravy glossy.

7

Top tip: The gravy can be made in advance and frozen for up to 3 months. Simply defrost overnight in the fridge and reheat thoroughly before serving.

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