October 11, 2014

Gluten-Free Wine & Bacon Gravy

Print Friendly, PDF & Email

Craving gravy? Try this hearty, gluten-free version of my Hasty Wine & Bacon Gravy. The recipe makes plenty and  can be prepared in advance. It is thickened with cornstarch instead of flour. Need a gravy guide? Hop on My Gravy Train.

About 3-1/2 cups (875 mL) cold, low-sodium beef or chicken stock, divided
4 to 6 tbsp (60 to 90 mL) cornstarch, to taste
1/4 cup (60 mL) bacon grease
1/2 cup (125 mL) dry red or white wine
1 tbsp (15 mL) gluten-free soy sauce or worcestershire sauce
1 tsp (15 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
1/2 cup (125 mL) crumbled crisp cooked bacon

In medium measuring cup, stir together 1/2 cup (125 mL) stock and cornstarch until smooth. (Use 4 tbsp/60 mL cornstarch for thin gravy or 6 tbsp/90 mL for thick gravy.)

In medium pan, melt bacon grease on medium heat. Give cornstarch mixture a big stir and whisk it in carefully (mixture will sputter). While whisking, pour in 2-3/4 cups (700 mL) stock, then wine. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, cook, whisking often but gently, 1 minute, or until thickened. Add some or all of remaining 1/4 cup (60 mL) stock to adjust consistency.

Remove from heat. Before serving, stir in bacon bits. Adjust salt.

Makes 4 cups (1 L).

  • To prevent lumps, the stock mixed with the cornstarch must be cold.
  • If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool before using.
  • I use red wine with beef stock and white wine with chicken stock.
  • Acidic ingredients such as wine affect the thickening power of cornstarch. That's why I don't add the full amount of stock at first.
  • Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
  • The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
  • You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
  • If you have juices from a roast, stir them into the gravy.

Gluten-Free Red Wine Gravy
Use red wine, beef stock and unsalted butter or duck fat. Omit the bacon bits.

Credit: Susan Sampson
Tested in Imperial