Classic French Red Wine Gravy by Chef Charles Knight
Classic French Red Wine Gravy by Chef Charles Knight
Classic French Red Wine Gravy by Chef Charles Knight
Classic French Red Wine Gravy by Chef Charles Knight

Classic French Red Wine Gravy by Chef Charles Knight

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Red wine gravy is a beloved condiment that has been a part of traditional cuisine for centuries. Its origins can be traced back to medieval times when it was commonly used to enhance the flavor of roasted meats. The use of wine in cooking can be traced back to the ancient Greeks and Romans, who believed that wine had medicinal properties and used it in cooking to improve the flavor and nutritional value of their dishes.

Over time, red wine gravy has evolved to become a staple in many cuisines around the world. It is often served with roasted beef, lamb, and game meats, as well as with mashed potatoes, Yorkshire pudding, cottage pie, and other classic sides. The recipe for red wine gravy has also evolved, with different regions and cultures adding their own unique twists to this classic condiment.

Today, red wine gravy is still a popular choice for special occasions and holiday meals. Whether you are a seasoned cook or a beginner, this rich and flavorful sauce is a delicious addition to any dish. So next time you sit down to enjoy a hearty dinner take a moment to appreciate the long and fascinating history of this beloved condiment.

PREPARATION: In about 1 hour - makes about 1¾ to 2cups gravy

EQUIPMENT: 9-inch gourmet skillet, medium whisk, measuring cups and spoons

  • 1 tablespoon unsalted butter
  • 1 medium shallot peeled and sliced thin or diced (depending on desired texture you want to achieve)
  • ½ teaspoon fresh rosemary minced fine
  • ½ cup port for a richer sauce or Merlo wine for a less intense sauce
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon strawberry or grape jelly (optional to adjust sweetness)
  • ¼ teaspoon garlic salt (optional to adjust saltiness)
  • pepper to taste


In the gourmet skillet melt 1 tablespoon of butter over medium heat 275ᵒF and sauté the shllots until soft and caramelized 20 to 25 minutes. Stir in the rosemary halfway through the sauteing process. Do not allow the onions or butter to burn – lower the heat if necessary. Low and slow.

Deglaze the skillet with wine stir and continue to cook until the alcohol burns off about 5 minutes. Stir occasionally.

To the gourmet skillet add 1 tablespoon of butter, stir in 2 tablespoons of flour, and continue to whisk until a paste forms and the flour begins to cook. About 10 to 12 minutes.

Using the whisk slowly stir in the beef stock and continue to stir as you add the Worcestershire sauce and jelly until fully combined and sauce begins to thicken slightly. Adjust the taste by stirring in a pinch of garlic salt at a time, and pepper if you like.