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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

  • Preparation
    5mins
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(17 votes) 2.7/5
Ingredients
Pour people
  • 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
Method
  • 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.

  • ETAPE 2

    Peel and slice the shallots, carrots, celery and the garlic cloves.

  • 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.

Chef's tip

«Use red wine for dark meat such as lamb, duck or beef and white wine for poultry dishes.»

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