Red Wine Gravy | The Ideal Recipe

I very seldom order things on line, unless it is for my kitchen, and then I use Yuppiechef.com. I am very fortunate that last year I received an abundance of books from Penguin to review. However, this year I have found myself with no real books on my bedside table. When we go overseas I take a brand new book with me to read and I make sure that the book Dave is reading is one I have not already read. That way I have at least 2 paperback novels to read, as well as a few books on my tablet. In order to start collecting books to read for our trip to France I went on to the internet and ordered something. The books are cheaper via the web than at the store, and I can collect the book at the mall at no extra cost. This works like a treat money wise. But, I never seem to get a call from them to tell me when the book is there. The last book I ordered was due on the 10th of February. On that day I went in to the store to enquire if the book had arrived and was told it had not yet been delivered. When I went in on the 18th, the book was there and a note written on the envelope stating that I had been notified on the 5th! The staff member did not call me and they also made up a date. I spoke to the manager who seemed not at all concerned about this fact. I find this so irritating. Something that will deliver for you is this red wine gravy. I make variations of this often but for this version I went with the recipe below to go with my Yorkshire Puddings.

Red Wine Gravy
Print Recipe
5 from 3 votes

Red Wine Gravy

You can use this gravy like I did for a Sunday roast
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Recipe Category: Gravy
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 100 g spring onions, finely chopped
  • 250 mls beef stock
  • 250 mls red wine
  • 5 mls arrow root
  • 10 g butter

Method

  • Place the spring onions, stock and wine into a sauce pan
  • Simmer over a medium temperature until reduced by half
  • Strain into a bowl, pushing through all the liquid
  • Whisk in the arrow root
  • Return to a very low temperature and leave to thicken
  • Stir occasionally
  • Stir in the butter

Click on the links for conversions and notes.

What I blogged June 11:

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