Red Wine Gravy
A rich, velvety red wine gravy that elevates any roast or steak dinner with its deep, savory complexity.
Ingredients
- •2 tablespoons olive oil
- •1 small yellow onion, finely diced
- •2 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- •1.5 cups high-quality beef stock
- •1 tablespoon tomato paste
- •1 sprig fresh thyme
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat.
- 2
Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- 3
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 4
Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
- 5
Slowly pour in the red wine while whisking constantly to prevent lumps, then bring to a simmer.
- 6
Let the wine reduce by half, which should take about 5 minutes.
- 7
Whisk in the beef stock and add the thyme sprig.
- 8
Simmer the sauce for 10 to 15 minutes until it thickens enough to coat the back of a spoon.
- 9
Remove the thyme sprig, season with salt and pepper to taste, and serve warm.
💡 Chef tips
- For an even smoother texture, strain the gravy through a fine-mesh sieve before serving to remove the onion bits.
- If you prefer a deeper flavor, use a dry red wine that you would enjoy drinking; avoid 'cooking wine' as it contains high sodium levels.
- This gravy can be made up to two days in advance and stored in the refrigerator; reheat gently over low heat, adding a splash of stock if it becomes too thick.
✅ How it should turn out
The finished gravy should have a glossy, deep mahogany color, a fragrant aroma of wine and herbs, and a rich, savory flavor with a silky mouthfeel.