• Recipe

    Perfect Port & Balsamic Gravy

  • Ingredients
    • 2 tbsp plain flour sautéed in 30g butter to form a roux
    • The dripping and any liquid from your roasting tin
    • 3 tbsp port
    • 2 tbsp balsamic vinegar
    • 1 pint beef stock
    • Sprig rosemary
    • Salt and pepper to taste
  • Method
    1. Stir your roux for 2 mins over heat.
    2. Once your roast is cooked, remove from tin and rest somewhere warm.
    3. Put roasting tin on hob over heat.
    4. Deglaze with alcohol and vinegar, stirring to incorporate any tasty roasted bits.
    5. Whisk in roux, then add stock slowly.
    6. Add rosemary and reduce to desired consistency, removing herbs after 2 mins
    7. Remember to boil the bones for a rich stock. The meat can be gently eased off the bone as soon as it’s cooked and set aside to rest on a rack. A large roast can rest for up to an hour if kept somewhere warm - plenty of time to boil the bone for the perfect gravy stock to complement your roast.
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