Dave's Red Wine & Mustard Gravy

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.