Port Gravy

Port Gravy is a rich, full-bodied sauce that brings depth, warmth, and a touch of luxury to any roast. Made from the pan juices, a splash of white wine, and a generous pour of drinkable port, it transforms simple meals into something truly special. Its silky texture and beautifully balanced flavour make it a finishing touch worth savouring every time.

Prep Time 3

Cook Time 10

Total Time 13

Servings People

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.

Equipment

Roasting Tin

Nutrition