Teresa's Recipes
Rich Red Wine Gravy
This decadent red wine gravy elevates any roasted meat dish with its deep, complex flavors. Originating from classic French cuisine, this gravy transforms simple ingredients into a velvety sauce that enhances the natural juices of the meat. Perfect for holiday feasts or Sunday dinners, it’s an essential addition to your culinary repertoire. Pair it with roasted beef, pork, or even hearty vegetarian dishes for a luxurious touch.
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons All-purpose flour
- 1 cup, preferably a dry variety Red wine
- 2 cups Beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 120
- Fat: 10g
- Carbs: 5g
- Protein: 2g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a medium saucepan, melt the unsalted butter over medium heat.
- Add the finely chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is soft and translucent, stirring frequently to avoid burning.
- Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook the flour slightly. This will help to thicken the gravy.
- Gradually pour in the red wine while whisking continuously to prevent lumps from forming. Allow the wine to reduce slightly for about 2 minutes.
- Add the beef or vegetable broth and Worcestershire sauce, stirring well to combine all ingredients.
- Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
- Season the gravy with salt and pepper to taste, adjusting as necessary.
- For a smoother texture, strain the gravy through a fine-mesh sieve to remove any lumps or solids.
- Serve hot over your favorite roasted meats or vegetarian dishes.
Tips
- For added depth of flavor, consider adding a sprig of fresh thyme or a bay leaf during the simmering process, removing them before serving.
- If you prefer a richer gravy, you can substitute half of the broth with pan drippings from your roasted meat.