Rich Red Wine Sauce / Gravy

red wine sauce 

Ingredients

  1. 2 tbsp butter
  2. 1 shallot, finely chopped
  3. 1 tsp plain flour
  4. 1 tbsp red wine vinegar
  5. 150ml red wine
  6. 200ml chicken or beef stock
  7. 1 tbsp Dijon mustard
  8. handful of parsley leaves, chopped

Method

  1. If you have been trying steaks or roasting a joint pour the fat out of the pan the excess fatp but don’t clean it as the juicy brown bits will flavour the sauce.
  2. Place the pan back on the heat with half the butter or you can use the fat produced by the meat and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment.
  3. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan.
  4. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
  5. Boil the sauce down to about 200ml in total, then taste and season.
  6. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks.