Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup red wine (preferably a dry, full-bodied wine like Cabernet Sauvignon or Merlot)
- 1 cup beef or chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions:
Make the Roux:
- In a saucepan over medium heat, melt the butter.
- Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is lightly golden brown.
- This is called a roux, which is the base for thickening the gravy.
Deglaze with Wine:
- Slowly whisk in the red wine, scraping up any browned bits from the bottom of the pan. This deglazes the pan, incorporating those flavorful bits into the sauce.
- Continue whisking until the wine is fully incorporated and the mixture is smooth.
Simmer and Thicken:
- Gradually whisk in the beef or chicken broth and Worcestershire sauce.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the gravy has thickened to your desired consistency.
- The longer you simmer, the thicker the gravy will become.
Season and Serve:
- Season the gravy with salt and pepper to taste.
- You can also add a pinch of dried thyme or rosemary for an extra layer of flavor.
- Serve immediately over your favorite roasted meats, mashed potatoes, or vegetables.
Tips:
- For a richer gravy, use a higher quality red wine.
- If the gravy becomes too thick, simply whisk in a little more broth or water to thin it out.
- If you don’t have Worcestershire sauce, you can substitute it with a few drops of soy sauce or balsamic vinegar.
- To make this recipe ahead of time, simply prepare the gravy as instructed and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking frequently, until warmed through.
