Red wine gravy with rosemary, thyme and mustard Recipe
A red wine based sauce with roasted vegetables and thickened cooking juices, served with roasted meat
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5mins
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30mins
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0mn
- Beef stock : 1 L
- Plain flour : 1 tbsp
- Red wine : 150 ml
- Carrot(s) : 1 whole
- Stick(s) of celery : 1 whole
- Banana shallot(s) : 2 whole
- Garlic clove(s) : 3 whole
- Fresh tomato puree : 5 g
- Rosemary sprig(s) : 3 whole
- Fresh thyme : 2 sprig
- Maldon salt : 3 pinch(es)
- Freshly ground black pepper : 3 Turn
- Maille Dijon mustard : 1 tbsp
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ETAPE 1
Pour the cooking juices and the fat from the meat you are roasting into a glass jug and allow to stand for a few minutes so that the fat rises to the surface. Skim off the excess fat.
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ETAPE 2
Peel and slice the shallots, carrots, celery and the garlic cloves.
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ETAPE 3
Heat a saucepan until hot with a splash of sunflower oil. Add the shallots, celery, carrot, garlic and herbs until all of the vegetables are golden brown. Add the tomato purée, mustard and flour cook for a couple of minutes and then add the red wine. Reduce to 1/3 of its original volume.
Once the wine has reduced add the beef stock and reduce by half.
To finish, add the cooking juices and simmer for 5 minutes.
Check the seasoning and pass through a sieve before serving.
«Use red wine for dark meat such as lamb, duck or beef and white wine for poultry dishes.»
