The best-ever gravy

The best-ever gravy

By
From
What's for Dinner?
Makes
450 ml
Prep
5 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 tablespoon butter
1 tablespoon plain flour
2 tablespoons red or white wine
1 tablespoon tomato paste
375ml stock

Method

  1. If using a roasting dish after cooking your meat, pour away any excess fat and place the dish over medium–low heat. If not using a roasting dish, use a small saucepan.
  2. Add the butter to the pan and melt over medium heat. Stir in the flour and cook for 1–2 minutes, stirring often. Add the wine, tomato paste and stock and bring to the boil, whisking often.
  3. Reduce the heat to low and allow to simmer for 10–15 minutes, stirring often.
  4. Check the seasoning, add the juices from the resting meat (if cooked) and serve the gravy in a warmed jug.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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