How to make red wine gravy
Red wine gravy is a delicious and versatile sauce that can add depth and flavor to a wide variety of dishes. It is especially popular during the holiday season, and pairs perfectly with roasted meats such as beef or lamb. Creating this rich and savory gravy is surprisingly simple, and only requires a few key ingredients.
First, you will need:
- 1 cup of red wine
- 2 cups of beef or vegetable broth
- 1 tablespoon of butter
- 2 tablespoons of all-purpose flour
- Salt, pepper, and any additional herbs or spices to taste
The key to a flavorful red wine gravy is using a good quality wine that you enjoy drinking. Choose a red wine that complements the flavors of the dish you’re serving it with, such as a robust Cabernet Sauvignon or a fruity Merlot. However, avoid using cheap cooking wines as they often lack the complexity and depth of flavor you’ll want in your gravy.
Next, let’s get started on making the gravy.
Making Red Wine Gravy: A Step-by-Step Guide
Red wine gravy is a rich and flavourful sauce that pairs perfectly with roast meat or mashed potatoes. This step-by-step guide will walk you through the process of making delicious red wine gravy at home.
| Ingredients | Instructions |
|---|---|
| – 2 tablespoons butter | 1. Melt the butter in a saucepan over medium heat. |
| – 2 tablespoons all-purpose flour | |
| – 1 cup beef or vegetable broth | |
| – 1 cup red wine | |
| – 1 tablespoon Worcestershire sauce | |
| – Salt and pepper to taste | |
| – Optional: Fresh herbs like thyme or rosemary for added flavor | 2. Stir in the flour and cook for 1-2 minutes, until it turns golden brown. |
| 3. Slowly pour in the beef or vegetable broth while whisking constantly to avoid lumps. | |
| 4. Add the red wine and simmer the mixture for about 10 minutes, stirring occasionally. | |
| 5. Stir in the Worcestershire sauce and season with salt and pepper to taste. | |
| 6. If desired, add fresh herbs like thyme or rosemary to enhance the flavor of the gravy. | |
| 7. Continue to simmer the gravy for another 10 minutes, or until it thickens to your desired consistency. | |
| 8. Remove from heat and strain the gravy through a fine-mesh sieve to remove any lumps. | |
| 9. Serve the red wine gravy hot with your favorite roast meat or mashed potatoes. |
By following these simple steps, you can create a sumptuous red wine gravy that will elevate any meal to a new level of deliciousness. Enjoy!
Choosing the Right Ingredients
When it comes to making red wine gravy, choosing the right ingredients is crucial to achieving a rich and flavorful result. Here are a few key ingredients you should consider:
Red Wine: As the star of the gravy, the right red wine can make all the difference. Opt for a full-bodied red wine, such as merlot or cabernet sauvignon, to give your gravy a robust and fruity flavor.
Beef Stock: To enhance the savory notes of your gravy, be sure to use a good-quality beef stock. This will add depth and richness to the final product.
Onions: Onions are a classic ingredient in gravy as they provide a caramelized sweetness. Slice or chop them and sauté until golden brown before adding them to the gravy.
Garlic: Adding some minced garlic to your gravy can bring out its savory undertones and add a subtle kick.
Flour: To thicken your gravy and give it a smooth texture, use all-purpose flour. Be sure to cook the flour in fat (such as butter or oil) before adding the other ingredients to create a roux.
Butter: Butter adds richness and a silky mouthfeel to the gravy. You can either use it in the roux or add a pat of butter at the end to finish the gravy.
Seasonings: Don’t forget to season your gravy with salt, pepper, and any other herbs or spices you like. Consider using fresh thyme or rosemary to complement the flavors of the red wine and beef.
Remember, selecting high-quality ingredients will have a significant impact on the overall taste of your red wine gravy. Take the time to choose the best wine, stock, and aromatics for a truly delicious result.
Preparing the Roast
Before you can make the red wine gravy, you need to prepare the roast. Start by preheating your oven to the desired temperature, usually around 350°F (175°C). Take the roast out of the packaging and pat it dry with paper towels. This will help the seasonings adhere better and ensure a crispy exterior.
Next, season the roast with salt and pepper to taste. You can also add other herbs and spices like rosemary, thyme, or garlic powder for extra flavor. Rub the seasonings onto all sides of the roast, making sure to coat it evenly.
Place the seasoned roast on a roasting rack set inside a roasting pan. This allows the heat to circulate around the roast and promote even cooking. Optionally, you can also add some vegetables like onions, carrots, and celery to the roasting pan to enhance the flavor of the gravy later on.
Once the oven is preheated, carefully place the roasting pan with the roast on the middle rack. Cooking times will vary depending on the size and cut of the roast, so refer to a cooking chart or recipe for specific guidelines. As a general rule of thumb, roast beef is typically cooked for about 20 minutes per pound (450 grams) for medium-rare.
During the cooking process, resist the temptation to open the oven door too often. This can cause a drop in temperature and prolong the cooking time. Instead, use a meat thermometer to monitor the internal temperature of the roast. For medium-rare, remove the roast from the oven when the thermometer reads 135°F (57°C).
Once the roast reaches the desired doneness, remove it from the oven and tent it with aluminum foil. Let the roast rest for about 15 minutes, as this allows the juices to redistribute and the meat to become more tender. During this time, you can make the red wine gravy to accompany the roast.
Deglazing the Pan
To enhance the flavor of the red wine gravy, it is important to deglaze the pan. This process involves loosening and incorporating the delicious, caramelized bits that are stuck to the bottom of the pan after cooking the meat.
Follow these steps to properly deglaze the pan:
- After removing the cooked meat from the pan, turn the heat to medium-high.
- Pour the red wine directly into the pan.
- Using a wooden spoon, gently scrape the bottom of the pan to release all the browned, flavorful bits.
- Continue stirring and scraping until the pan surface is clean and all the bits have incorporated into the wine.
- Allow the wine to simmer for a couple of minutes, reducing slightly
- If desired, add a small amount of beef or vegetable broth to further enhance the flavor.
- Once deglazed, proceed with adding your other ingredients to create the ultimate red wine gravy.
Deglazing the pan not only adds depth of flavor to the gravy but also helps to create a beautiful color. This step is key to achieving a rich and delicious red wine gravy that will elevate your meal to the next level.
Adding the Wine and Other Flavours
Once the mushrooms have cooked down and released their moisture, it’s time to add the red wine. Use a dry red wine such as cabernet sauvignon or merlot, being sure to measure out 1 cup.
Pour the wine over the mushrooms and garlic, and increase the heat to high. Allow the mixture to come to a boil and cook for about 5 minutes, or until the wine reduces slightly.
To enhance the flavour of the gravy, add some dried thyme and a bay leaf. These herbs will add earthy notes that complement the richness of the wine. Be sure to crush the dried thyme between your fingers as you add it to the pot, releasing its aromas.
To further enhance the depth of flavour, you can also add a splash of Worcestershire sauce. This sauce adds a tangy and umami taste that pairs well with the wine and mushrooms. Start with a teaspoon and taste the gravy before adding more.
Finally, for a touch of sweetness, stir in a tablespoon of a red currant jelly or cranberry sauce. These fruit elements will balance out the savoury flavours and add a hint of tartness.
After adding the wine and other flavours, let the mixture simmer for another 10 minutes to allow the flavours to meld. At this point, you may also wish to adjust the seasoning by adding salt and pepper to taste.
Simmering and Thickening the Gravy
Once you have added the wine and stock to the pan, it’s time to start simmering the gravy. Bring the mixture to a gentle simmer and let it cook uncovered for about 15-20 minutes, or until the liquid has reduced by about half.
During this simmering process, the flavors will meld together and the alcohol in the wine will evaporate, leaving behind a rich and flavorful gravy.
Now it’s time to thicken the gravy. There are a few different methods you can use, depending on your preference.
One option is to create a slurry by combining equal parts cornstarch and water. Mix them together until smooth, and then gradually whisk in the slurry into the simmering gravy. Keep whisking until the gravy thickens to your desired consistency.
Another option is to use a flour and butter roux. In a separate small skillet, melt a few tablespoons of butter over medium heat. Gradually whisk in an equal amount of all-purpose flour, stirring constantly until the mixture starts to turn a light golden color. This is called a roux. Then, whisk the roux into the simmering gravy and continue to simmer until it thickens.
If you prefer a gluten-free option, you can use arrowroot powder or tapioca starch instead of cornstarch or flour.
Remember, when thickening the gravy, it’s important to constantly whisk or stir to prevent lumps from forming. If you do get lumps, you can strain the gravy through a fine-mesh sieve to remove them.
Once the gravy has thickened to your liking, remove it from the heat and let it sit for a minute or two to cool slightly before serving. The gravy will continue to thicken slightly as it cools, so keep that in mind when deciding on the thickness.
Serve the red wine gravy hot alongside your favorite meats or poultry for a delicious addition to your meal.
| Ingredients | Instructions |
| – Red wine | – Combine wine, stock, and any other desired seasonings in a pan. |
| – Beef or chicken stock | – Bring the mixture to a simmer and cook for 15-20 minutes. |
| – Cornstarch or flour | – Whisk in a slurry or roux to thicken the gravy. |
| – Water or butter | – Constantly whisk or stir to prevent lumps and strain if necessary. |
| – Seasonings | – Let the gravy sit for a moment to cool and serve hot. |
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