Red wine gravy

    25 min

    My brother is a chef and I finally persuaded him to teach me the tricks of the trade for making a rich red wine gravy. I couldn't believe that there's no flour in it.


    Devon, England, UK
    312 people made this

    Serves: 4 

    • 4 tablespoons butter, divided
    • 2 medium onions, diced
    • 200ml red wine
    • 3 - 4 tablespoons port
    • 500ml vegetable stock
    • Fresh rosemary or thyme sprigs

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a heavy based saucepan over low heat, melt the butter and gently cook the onions until they have softened. This will take about 10 minutes.
    2. Stir in the wine and port and bring to the boil. Add the stock and simmer for a few minutes.
    3. Strain through a sieve and reheat until it's boiling again. Allow to simmer and reduce down to half the amount of liquid. Whisk in 1 or 2 tablespoons butter until it's glossy and thickened slightly.

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    Reviews in English (8)


    Just made it without the Port for my Beef Wellington......Flippen Heck it's good. I would pay good money for that Gravy. Thanks for the great recipe.  -  13 Nov 2013


    I did not have any port but the flavour was still excellent will definitely do this one again  -  11 Aug 2013


    Did this last night for roast lamb and it was delicious! I didn't have any port but was still very tasty and the texture was perfect. Look forward to trying with the port, will also add a little red currant jelly and see what's that like. Thanks for sharing  -  30 Sep 2014