Gravy

Gravy

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Gravy has to be good, and you need to make plenty of it so there is no risk of anyone going short. That wouldn’t go down well in our house! This is my generic recipe for a red wine gravy but you can add different herbs or omit the onion or garlic if you wish. I always use the roasting tray to make gravy – to get every little scrap of meaty flavour into it – but for this recipe it isn’t absolutely necessary.

Ingredients

Quantity Ingredient
75g caster sugar
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tablespoons chopped thyme leaves
1 tablespoon plain flour
100ml red wine vinegar
300ml red wine
500ml meat stock
sea salt
freshly ground black pepper

Method

  1. After draining the excess fat from your roasting tray, place it over a medium heat. Alternatively, use a saucepan. Add the sugar to the tray or pan, heat to melt and let it caramelise. Toss in the onion, garlic and thyme and cook, stirring, for 2–3 minutes until the onion has softened.
  2. Add the flour and cook, stirring, for 1 minute, then pour in the wine vinegar, stirring as you do so. Simmer for 1 minute.
  3. Pour in the wine, stirring, and cook for another 5 minutes. Now add the stock and continue to simmer until the gravy is reduced and thickened to the consistency you like. Add any resting juices from the meat you’ve cooked – you don’t want to waste any of that flavour! Taste for seasoning and add salt and pepper as needed.
  4. You can either serve the gravy immediately or chill it down for later use. It can also be frozen in a suitable container.
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