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Gravy advice please...
Raquelos.
25-10-2014
I made the most amazing gravy a while ago with beef stock (from the roast beef) red wine and mustard, but I have no memory of the proportions of the stock and red wine, can anyone advise me?

Thanks

Edit: hmm actually there might have been onions in it as well...aghhh I'm really annoyed I can't remember.
ChoccyCarole
25-10-2014
Just a guess but I would say the stock should be about double the amount of wine
good luck - it sounds yummy
Toby LaRhone
25-10-2014
I use about 125ml to 500ml stock though more than that is common.
Whatever amount you use the important thing is to let it reduce until the alcohol is burned off.
I use onions too and add some flour and eventually strain the liquid.
If you have Port try that instead.
I've used it in chilli and bolognaise when I've hade some available and it does make a difference.
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