When it comes to gravy, everyone has their own opinions and the variations that they are partial to. This Red Wine Gravy will give your favorite a run for its money.
Do you like red wine? Do you like gravy? Great, I thought so.
Then you will LOVE my Red Wine Gravy Recipe! So easy to make that even the novice cook will be able to master it in no time. In under an hour, you will have the perfect addition to any table.
A beautiful piece of meat or sides for that matter (did someone say mashed potatoes) are great by themselves, but with a little bit of gravy, you can really make them sing.
This gravy is fantastic because it gives you the rich creamy texture you want from a gravy, but the red wine actually gives it just a little bite; a bit of a kick to help break up the richness undoubtedly on the plate.
Gravy without Drippings
Most gravy starts with pan drippings or fat from the meat you are cooking and ultimately serving it with. And while those are wonderful, they can be tricky and time-consuming when you are ready to serve your guests.
For this recipe, you don’t have to worry about any of that. I have replaced the fat that you would have used from the meat with butter. Just as delicious and it allows you to make the gravy whenever you like.
I prefer to use chicken stock (homemade or boxed) in most cases, but if you opt to use veggie stock, you have a vegetarian gravy. With so many dietary preferences floating around, it’s a great recipe to have in your back pocket.
Now, don’t worry about the red wine in this Red Wine Gravy and not being able to serve this to a certain group of folks under 21. The alcohol in the wine in this recipe cooks out as you are making it, meaning it is safe for everyone to enjoy.
The dinner table can get a little staid over the years in terms of the dishes gracing the table. Sometimes it is fun to break out of the mold and switch things up. And if that is too crazy, maybe serve it alongside your other tried and true recipe.
Serve Red Wine Gravy over Orange, Anise and Thyme Turkey, chicken or beef. It is rich and flavorful, making it the ultimate mashed potato topper too. Whichever dish or dishes for that matter you decide to serve, it is sure to be a welcome addition.
Ways to Use Red Gravy
A good gravy takes any special occasion to the next level. But it doesn’t always need to be reserve for a special occasion. Here are some of my favorite ways to use it:
- Holiday dinners – Thanksgiving is an obvious occasion to use a homemade gravy. But you could also make it for Christmas dinner. It’s gorgeous color would be a welcome addition.
- Sunday roast – I don’t know about you, but we often have some sort of roast meat for our Sunday family dinners. Because this doesn’t use turkey drippings, you can really pair it with any type of meat.
- Steak dinner – Cooking a nice filet mignon and want to take it up a notch? This red wine gravy is the perfect pairing all kinds of meat.
- Dinner party – As I said before, this rich sauce really pairs well with so many things. Impress your dinner party guests with a delicious gravy and a nice glass of wine.
Ingredients
- Shallot – Shallots add such a nice flavor to this beautiful sauce. Not only that, but they provide some texture too.
- Butter – I always prefer to use unsalted butter when cooking. That way I can control the amount of salt that goes into the recipe.
- Flour – We need a thickening agent for this rich red wine gravy, and flour helps to do just that.
- Dry red wine – Dry red wines are best for this gravy. Think along the lines of a cabernet sauvignon or a dry pinot noir. The type of wine you use is really up to personal preference.
- Stock – Use can use chicken, vegetable or turkey stock. If you are making this in addition to a roast turkey or chicken, use the drippings and then supplement with stock. The flavors from however you seasoning your meat will complement the gravy.
- Fine black pepper – To keep my gravy nice and smooth, I like to be sure to use a fine black pepper.
- Kosher salt – If you used salted butter, you can omit this all together. You don’t want to make a salty gravy.
- Thyme – I like using fresh thyme for my gravy. However you can use any coordinating herb based on what you are making this for.
- Cornstarch – If your gravy isn’t thickened to the consistency that you like, try adding a little cornstarch.
How to Make Red Wine Gravy
- Sauté shallots. In a medium saucepan, melt butter and add minced shallots. Sauté until soft.
- Make a roux. Add flour and stir into a paste (roux). Brown, stirring for a few minutes.
- Add red wine. Whisk in red wine until smooth. Add remaining ingredients, stir and bring to a low boil.
- Reduce to simmer. When boiling, reduce to a light simmer.
- Finish. Run through a fine mesh sieve and return to saucepan. If needed, spoon out a small amount of gravy and mix with 1-2 tablespoons cornstarch. Whisk back into the saucepan and whisk until desired thickness. Correct seasoning, if needed and serve!
Storage and Freezing
If you have any leftover red wine gravy, it can be stored in the refrigerator in an airtight container for up to five days. The best way to reheat it would be in a saucepan over medium-low heat. Gravy will most likely thicken, so add a small amount of water, stock or wine to thin it out.
You can freeze this gravy if you’d like to as well. It might defrost a little thick, but thin it out with water, stock or wine and it’ll be just fine.
More Thanksgiving Dishes
Red Wine Gravy Recipe
Equipment
Ingredients
- 3/4 cup shallot finely minced
- 4 tablespoon butter
- 1/3 cup flour
- 2 cups dry red wine
- 2 cups stock *see note
- 1/2 teaspoon Fine black pepper
- 1 1/2 teaspoons kosher salt
- 2-4 sprigs thyme or coordinating herb based on what you are making this for
- 1-2 tablespoons cornstarch if needed
Instructions
- In a medium saucepan, melt butter and add minced shallots. Saute until soft.
- Add flour and stir into a paste (roux). Brown, stirring for 5 minutes.
- Whisk in red wine until smooth. Add remaining ingredients, stir and bring to a low boil.
- When boiling, reduce to a light simmer for 15 minutes.
- Run through a fine mesh sieve and return to saucepan. If needed, spoon out a small amount of gravy and mix with 1-2 tablespoons cornstarch. Whisk back into the saucepan and whisk until desired thickness. Correct seasoning, if needed and serve!
- If you’ve tried this recipe, come back and let us know how it was!
