Gravy Print

Gravy

25g butter
2 sticks of celery
1 large carrot
1 onion roughly chopped
30g flour
750ml stock / turkey juices
150ml red wine
Gravy browning (optional)

Method

  1. Place roasting dish over medium heat and add onion, celery, carrot and butter and with a wooden spoon, vigorously stir and scrape around the bottom of the roasting tray.
  2. Add the flour and cook flour out.  Add red wine, stirring all the time until mixture goes pasty. Allow alcohol to burn off
  3. Slowly add stock stirring all the time to avoid gravy going lumpy.  Cook for 2-3 mins and strain into saucepan.
  4. Bring back to the boil to check for consistency and seasoning if preferred.  Add a few drops of gravy browning for a darker richer colour. Pour into serving dish or gravy boat.
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