True French and British Cuisine
Gravy
Serves 4-6PREP 10 minCOOK 15 min
Likewise, no Sunday roast or plate of bangers and mash is complete without a meaty gravy. This sauce ramps up the flavour by 200%. Essentially, it's a rich meaty sauce, but with a touch of sophistication, especially when infused with a splash of red wine.
Ingredients
- 1 glass (200 ml) red wine
- 3 tbsp cornflour
- 600 ml chicken stock
- 2 tbsp redcurrant jelly
Method
- 1Start by mixing the cornflour with 3 tbsp of red wine until smooth, then add the rest of the wine.
- 2Heat the chicken stock and add the wine mixture and redcurrant jelly. Keep stirring until the liquid thickens.
- 3Store in the fridge for up to 2 days, covered with cling film. Reheat until bubbles form before serving.
- 4For an extra boost of flavour, add up to 200 ml of pan juices from the roasted meat, chicken or turkey that you will be serving with the gravy.
