How To Make Gravy | Cookery School | Waitrose

Cook the beef in the oven and collect the meat juices in the tray.

Remove the beef from the tray and place it on a plate to rest for about the same amount of time it was cooked.

Turn on the heat to medium under the tray with the meat juices.

Add 1 tablespoon of flour to the pan and mix it with a wooden spoon, scraping the bottom to incorporate the juices.

If the mixture is too thick, add more stock; if too thin, add more flour.

Add a generous glug of red wine (merlot) and let it bubble for a minute.

Gradually add 500 ml of warmed beef stock in thirds, waiting for it to boil before adding more.

Add the resting juices from the beef into the gravy mixture.

Check the consistency; it should hold for a second or two and be glossy.

Mix in redcurrant sauce (or alternatives) for sweetness and acidity.

Season with black pepper and sea salt to taste.

Pour the gravy into a warm gravy boat and serve.

Equipment Needed

Allergens