Red Wine Gravy | Sauce Recipes | Rich and Savory

Spread the love

This post contains affiliate links. This means I will make a commission at no extra cost to you should you click through and make a purchase. Read the full disclosure here.

Elevate your main dishes with this deeply flavorful Red Wine Gravy, perfect for pairing with roasts, steaks, and even mashed potatoes. Made with a blend of rich red wine, savory stock, and aromatic herbs, this sauce adds a gourmet touch to any meal and is ideal for festive occasions or a cozy dinner at home.

Difficulty: Intermediate
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cooking Temp: Medium heat
Estimated Cost: $10
Calories: 90 kcal per serving
Best Season: Fall and Winter (though perfect year-round)

Description:
This luxurious Red Wine Gravy is the ultimate sauce to accompany meats and hearty sides. Made with a reduction of red wine and beef stock, it brings a full-bodied, complex taste enhanced by fresh rosemary and thyme. A touch of butter added at the end rounds out the sauce, creating a glossy, velvety texture that clings beautifully to each bite. Simple to make yet incredibly rich, this gravy is perfect for holiday meals, special occasions, or whenever you want to impress with deep, savory flavors.

Ingredients:

• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef stock (or chicken stock for a lighter flavor)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (divided)
• 2 tbsp all-purpose flour
• 1-2 sprigs fresh rosemary
• 1-2 sprigs fresh thyme
• Salt and black pepper, to taste

Instructions:

1. Sauté the aromatics: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Create the roux: Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Continue to cook for 1-2 minutes until the flour mixture (roux) becomes lightly golden, which will help thicken the gravy.
3. Add the wine: Pour in the red wine, whisking continuously to blend with the roux and deglaze the pan. Allow the wine to simmer for about 5 minutes, reducing slightly to concentrate the flavors.
4. Incorporate the stock and herbs: Gradually add the beef stock while whisking to avoid lumps. Add the rosemary and thyme sprigs, then bring the gravy to a simmer. Let it cook for an additional 10-12 minutes, or until it thickens to your desired consistency.
5. Finish with butter: Remove the herb sprigs and stir in the remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper as needed, then remove from heat.
6. Serve: Pour the warm gravy over your dish of choice, such as a roast or mashed potatoes. Garnish with a sprig of thyme or rosemary if desired.

Nutrition Facts (approx. per serving)

• Calories: 90 kcal
• Calories from Fat: 45 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 150mg
• Potassium: 120mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g
• Vitamin A: 80 IU
• Vitamin C: 2 mg
• Calcium: 15 mg
• Iron: 0.5 mg

Notes:

• Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Customization: For a sweeter note, add a teaspoon of balsamic vinegar or a touch of honey. A dash of Worcestershire sauce can deepen the flavor further.
• Thicker Gravy Option: For a thicker consistency, simmer for a few more minutes, or dissolve 1 teaspoon of cornstarch in a little cold water and whisk it into the gravy.

Spread the love