zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Delia's Reduction gravy

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Delia's Reduction gravy

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Ingredients

    The juices from a roasting joint, in the roasting tin
    425ml white wine, red wine, dry cider or stock
    Salt and freshly milled black pepper

    Method

    Firstly tilt the pan so the juices flow into one corner, then spoon off most of the fat from the juices. Keep the spoon level and be careful not to scoop up any of the meat juices with the fat.

    Place the tin over a high heat, then with a spoon, scrape the sides and base of the roasting tin to release all the lovely caramelised bits.

    Pour in the wine, cider or stock (or both) and keeping the heat high allow the whole thing to bubble. Turn the heat down to medium and let the gravy reduce until it's half its original volume which will take about 10-12 minutes.  Finally, taste and season.

    Your recipe note

    Edit your recipe note

    © Delia Smith 2014


    To watch this recipe video, click here

    See also: Delia's Real gravy

    For more information about Delia's Online Cookery School go to www.deliaonline.com

    Comments

    Average user rating

    0 stars

    Glossary