Kevin Dundon shows us how to make perfect gravy.


  • 1 tblsp plain flour
  • 0.50 glass red wine
  • 450 ml chicken/beef stock


  1. Remove the joint of meat from the roasting tray and place the tray on direct heat.
  2. Add in the flour and whisk until the mixture becomes dry and lumpy in consistency.
  3. Whisk in the red wine and chicken stock slowly.
  4. Strain through a fine sieve into a clean saucepan and continue to cook for 10 minutes.
  5. Add in a sprig of redcurrants and ½ teaspoon chopped rosemary and serve drizzled over the meat.
  6. Top tip: Save the liquid from cooking your vegetables in, as it makes a great stock for your sauce.
  7. You could add a spoonful of cranberry sauce to it to give it an interesting twist.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register