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Merlot and redcurrant gravy recipe
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22 ratings
A glug of Merlot pairs beautifully with tart redcurrant jelly to makes this easy gravy extra rich See method
Ingredients
- ½ tbsp olive oil
- 150g shallots, finely chopped
- 6 thyme sprigs
- 2 tsp redcurrant jelly
- 200ml Merlot, or other red wine
- 1 tsp English mustard
- 2 tsp plain flour
- 450ml pack Tesco Finest beef stock
Each serving contains
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Energy
305kj
73kcal
4%
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Fat
2g
2%
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Saturates
1g
3%
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Sugars
2g
2%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 2.9g
Protein 5.4g
Fibre 0.4g
Method
- Heat the oil in a saucepan over a medium heat and cook the shallots and thyme for 5 mins or until softened. Add the redcurrant jelly, cook for 2 mins more, then pour in the wine and simmer for 5 mins.
- Whisk in the mustard until smooth. Simmer for 2 mins more, then slowly whisk in the stock. Simmer for 5 mins, season to taste, then pour through a sieve or strainer and transfer to a serving jug.
See more Christmas side dish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.