A rich red wine gravy with meat juices, Worcestershire sauce, soy sauce and tomato puree.

  • Serves: 6 people
  • Prep time: 1 minute
  • Cooking time: 5 minutes
    • British

    Red Wine Gravy

    Recipe Information

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    250ml Meat Juices (from your roast lamb /beef / pork / chicken)

    250ml Red Wine

    35g Butter

    20g Cornflour

    30ml Worcestershire Sauce

    30ml Soy Sauce

    15g Tomato Puree


    If there isn’t 250ml beef juices left from roasting your joint, make up a stock using a beef stock cube and boiling water.

    Melt the butter in a saucepan.

    Once the butter has melted, add the cornflour and cook on a low heat for a minute. 

    Whisk in the rest of the ingredients – allow to cook a few minutes and serve.

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