Dave's Red Wine & Mustard Gravy

This is a bold, savoury gravy built on softened onions, a good splash of red wine and a punch of English mustard.

It is made for roast beef, bangers and mash, or anything that needs a proper, glossy pour-over gravy.

Method

10m25m35m

Melt the butter in a saucepan over a medium heat.
Add the sliced onion with a pinch of salt and cook for 8–10 minutes until soft and lightly golden.
Stir in the flour and cook for 1 minute, stirring constantly.
Pour in the red wine gradually, whisking as you go to keep the gravy smooth.
Simmer for 4–5 minutes until the wine reduces and smells mellow.
Slowly whisk in the hot beef stock and bring to a gentle simmer.
Cook for 8–10 minutes until thickened and glossy, stirring occasionally.
Whisk in the English mustard and Worcestershire sauce (if using).
Season with black pepper and salt to taste, then serve hot over beef, sausages or mash.

If you want a smoother gravy, blend briefly or pass through a sieve before serving.

Let the wine reduce properly before adding stock so the flavour stays rich, not sharp.

Leftovers keep for up to 3 days in the fridge and reheat well over a low heat.

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