Sauces
British
BritishGravy
A proper British gravy to pour over roasts, bangers and mash, or a Sunday dinner. The basic tier leans on granules for speed, the better tier builds a roux from pan drippings, and the ultimate tier reduces homemade stock with red wine for deep, glossy richness.
Contains alcohol
Nut-free
Ultimate version
A glossy red-wine reduction built on homemade stock and caramelised shallots.
Per serving£0.95
Total cost£3.80
Time55 min
Ingredients for 4
- 2 tbsp roasting tin fat and juices , from a roast
- 200 ml red wine
- 700 ml homemade chicken or beef stock
- 2 tsp plain flour , for thickening
- 1 tsp redcurrant jelly
- 20 g cold butter , to finish
- aromatics
- 2 banana shallots , finely sliced
- 1 clove garlic , crushed
- 1 thyme sprig
Method
- Soften the shallots in the tin fat over a low heat for 8-10 minutes until golden and sweet, then add the garlic and thyme.
- Stir in the flour and cook for a minute, then pour in the red wine and let it bubble and reduce by half.
- Add the stock and redcurrant jelly, bring to a simmer and reduce gently for 25-30 minutes until rich and slightly thickened.
- Strain through a fine sieve, pressing the shallots to extract all the flavour.
- Return to the pan, bring back to a simmer and whisk in the cold butter off the heat for a glossy finish.
- Taste, adjust seasoning and serve piping hot.
The three ways, side by side
Budget
Instant gravy granules whisked into boiling water in two minutes.
Better
A real roux gravy built from roasting-tin drippings and stock.
Ultimate
A glossy red-wine reduction built on homemade stock and caramelised shallots.