When you have a strong flavour protein such as Goose, you need a gravy that can compliment it. Not one that is weak and has no body. Port Gravy is the one you want. The gravy is so full of flavour from the pan juices, white wine, port, chicken stock to give you a flavour explosion. The port gravy is a full bodied brown that coats the plate and will have you licking it clean every time.
For me, Port Gravy is glossy, full-bodied flourish that turns a simple roast into a Sunday feast, a family dinner into something decidedly special. I often joke that the gravy is the real event and the roast just the supporting act. And when that gravy is enriched with a splash of port, the kind you’d happily sip from a glass, you end up with something rich, warming, and unmistakably luxurious.
Port Gravy is a natural partner to goose, though it happily suits many other roasts—turkey, chicken, pork, even a slow-roasted joint of beef. What makes it so versatile is its balance: deep savoury tones from the roasting juices, gentle sweetness from the port, and a mellow background of wine and stock that wraps everything in a velvety finish. It’s the sort of port gravy where, after one spoonful, everyone at the table starts angling for a second helping of whatever it’s poured over.
The whole magic begins the moment your roast comes out of the oven. The kitchen is already warm, scented with the fat and herbs of your chosen protein, and the roasting tin is sitting there, full of promise. All the bits that look like burnt scraps clinging to the bottom—those sticky, browned edges—these are the gold. They hold all the concentrated flavour the heat coaxed out of the meat and vegetables. A slotted spoon helps lift out the vegetables and giblets, leaving behind the precious juices. Then comes the moment many home cooks secretly enjoy: separating the fat. Instead of discarding it, you proudly keep it back, because you know this is the base of your roux—the thickener that gives your gravy its body and that smooth, glossy texture people always comment on.
The real excitement is in the deglazing. There’s something wonderfully therapeutic about pouring dry white wine and port into a hot tin and scraping at the bottom with a wooden spoon. Suddenly the pan transforms—nothing is stuck anymore, everything melts into the liquid, and the aroma rises in a steamy cloud that makes you close your eyes for just a second. It’s savoury, slightly sweet, gently fruity, and full of promise. This is the moment you know the gravy is going to be a good one.
Once the chicken stock is added and the mixture begins to bubble away, reducing down to concentrate its flavours, you can turn your attention to the roux. Flour and the reserved fat come together in a small pan and cook gently, forming that classic paste every home cook knows by instinct. It takes a bit of stirring, a bit of patience, and a good sense of timing. Once the lumps are gone and the flour has had a moment to cook, you start whisking it into the stock-wine-port mixture bit by bit. This is where the transformation happens: thin broth becomes gravy. You feel it in the whisk, the way the resistance increases as it thickens. It’s like watching a sauce gain confidence.
After a gentle simmer, a taste, and a final seasoning of salt and black pepper, you’ve reached the moment of triumph. The port gravy is rich but not cloying, festive but not fussy. It pours beautifully—smooth, mahogany-coloured, steaming and fragrant. Straight into a warmed jug it goes, ready for the table. And when you finally drizzle it over slices of roast goose, or whatever you’re serving, it feels like the finishing touch that brings the whole meal together.
Port Gravy isn’t just a side element—it’s a celebration of good cooking. A little ritual of whisking, tasting, and coaxing flavours together into something unforgettable. And once you’ve made it, I promise: your roast dinners will never feel complete without it. Enjoy.
Port Gravy
Equipment
Ingredients
- 250 ml dry white wine
- 4 Tbsp port Port you would drink
- 5 Tbsp plain flour
- 750 ml chicken stock
- ground black pepper to taste
- salt to taste
Instructions
- This recipe starts once you have roasted your protein, I usually serve this gravy with goose.
- Using a slotted spoon, remove the vegetables, neck pieces and giblets from roasting tin.
- Remove any fat from the pan juices using a spoon of baster. Keep hold of the fat to create the roux..
- Over a medium heat. deglaze the roasting tin with white wine and port. Stir constantly to remove the sticky bits from the pan as they are full of flavour.250 ml dry white wine, 4 Tbsp port
- Add the chicken stock and bring the mixture to a boil. Maintain until the mixture has reduced by half.750 ml chicken stock
- Mix together the 4 tablespoons reserved fat and flour and cook the roux mixture over a moderately low heat Continue to whisk until there are no lumps remaining. whisking to prevent lumps.5 Tbsp plain flour
- Using the roasting tin or a large heavy saucepan, add the roux gradually to the wine, port, chicken stock and pan juices mixture.
- Bring the gravy to the boil, and whisk constantly.
- Reduce the heat under the roasting tin and simmer the gravy until it has thickened. Continue to stir/whisk frequently. Season gravy with salt and pepper and taste it to make sure its good.ground black pepper, salt
- Carefully pour the delicious port gravy to a heated sauceboat or jug and serve immediately.
- Enjoy.
25 comments
Omg amazing. The hint of alcohol but not overpowering.
The aroma alone made everyone hungry.
Nice taste but I felt the port was a little overpowering.
It was nice, though I wish I’d used a better stock for a richer base.
Deliciously rich gravy with a lovely hint of sweetness from the port.
The flavour was good but it turned out a bit too thick for my liking.
Nice but I preferred my usual red wine gravy.
A brilliant gravy that paired perfectly with roast chicken.
I enjoyed it, though I think I reduced it a bit too much and it became strong.
Great flavour but mine came out slightly salty.
This added a real touch of luxury to my meal.
I loved how the port added warmth and depth to the sauce.
Probably the best gravy I’ve made in years.
Absolutely packed with flavour and perfect for Christmas dinner.
Absolutely gorgeous gravy – silky, deep, and perfect for a Sunday roast.
Good flavour overall but not quite as full-bodied as I expected.
The port really lifts the gravy into something special.
Turned out wonderfully smooth and delicious.
Good gravy, but I found it needed a bit more seasoning than suggested.
A little too sweet for me but still very enjoyable.
A superb addition to my roast goose, everyone asked for seconds.
Beautiful glossy texture and so easy to make after roasting the meat.
My guests were impressed and asked for the recipe.
A lovely, comforting gravy that brought the whole meal together.
My family said it tasted like something from a restaurant.