Olive Magazine
Easy Gravy Recipe

Gravy

Published: March 25, 2015 at 4:07 pm
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  • 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!

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

Ingredients

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

Method

  • 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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