Olive Magazine
Easy Gravy Recipe


Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy

The trick to fantastic gravy is good ingredients. Real gravy needs the tin a roast has been cooked in for real flavour. Make sure you pour off any excess fat before you start and take your time stirring the roux to avoid lumps!


Accompany your Sunday roast with this simple red wine gravy, then also check out our onion gravy, turkey gravy and beef gravy.


  • 1-2 tsp flour
  • half a glass (optional) red wine
  • 500ml stock


  • STEP 1

    Pour off any fat from the juices in the roasting tin. Put the tray on a low heat. Add the flour and stir it into the fat to make a roux. Stir for a few minutes, then gradually add the wine and bubble together.

  • STEP 2

    Add the stock, and stir and bubble to thicken. Add any extra juices that have drained from the roast meat as it rests. Season if it needs it.


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