October 11, 2014
Dips/Dollops/Drizzles

Hasty Wine & Bacon Gravy


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In the mood for lots of hearty gravy? This one is spiked with wine. The recipe is a riff on my basic Hasty Gravy, which can be prepared in advance. Gluten-free? Click here. Need a gravy guide? Hop on My Gravy Train.

1/4 cup (60 mL) bacon grease
1/2 cup (125 mL) all-purpose flour
About 3-1/2 cups (875 mL) low-sodium beef or chicken stock, divided
1/2 cup (125 mL) dry red or white wine
1 tbsp (15 mL) soy sauce or worcestershire sauce
1 tsp (5 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 pan, melt bacon grease on medium heat. Add flour and whisk constantly, 1 to 2 minutes, until slightly golden. While whisking vigorously, gradually add 3-1/4 cups (800 mL) stock, then wine. Whisk until smooth. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, reduce heat to medium-low and simmer, whisking often but gently, 3 to 5 minutes, until thickened and velvety. Add some or all of remaining 1/4 cup (60 mL) stock to adjust consistency.

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

Makes 4 cups (1 L).

  • If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool to room temperature before using.
  • Whisk vigorously when adding the stock, or the gravy will be lumpy.
  • I use red wine with beef stock and white wine with chicken stock.
  • Acidic ingredients such as wine affect the thickening power of flour. That's why I don't add the full amount of stock at first.
  • Instead of soy sauce or worcestershire, you can add a few dashes of Maggi seasoning.
  • 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.

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

Credit: Susan Sampson
Tested in Imperial