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.
Ingredients
- Sea Salt, to taste
- 1 tbsp Plain Flour
- 1 large Onion finely sliced
- 1 heaped tsp English Mustard
- 1 tsp Worcestershire Sauce optional
- 25g Unsalted butter
- 500ml Beef Stock hot
- Black Pepper freshly ground, to taste
- 250ml Red Wine
Method
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- 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.
Notes
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.