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How do you make red eye gravy?

Updated: 10/5/2023
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Wiki User

10y ago

Best Answer

This makes a thick rich gravy. Very easy to make and is a nice hearty autumn / winter gravy - very good with mashed potato.

Time: 1 1/2 to 2 hours.

Ingredients (serves 3-4 people):

4 large onions. 2 white, 2 red.
400 ml chicken, vegetable or beef stock.
100 ml red wine.
75 g butter (or Olive oil / veg oil).
2 teaspoons French mustard.
1 teaspoon Worcestershire sauce.
A newspaper or book of your choice.

Method:

  • Chop the onions into thin rings.
  • Melt butter (or heat oil) in a heavy pan.
  • Soften onion (stirring frequently) for around 20 mins on a moderate heat.
  • Reduce heat to a very low level and let the onions brown for at least one hour. Read the paper (or your book) while waiting! Stir occasionally (every 10 - 15 mins).
This long slow cooking is what gives the gravy it's colour and flavour. Once this has finished:

  • Mix the wine, stock, mustard and Worcestershire sauce and mix into the onions.
  • Turn up the heat and simmer the contents of the pan to reduce the mixture until it thickens (the thicker the gravy, the richer the taste).
  • Add salt and pepper to taste.
Serve with high quality grilled sausages and MASH potato or anything else you fancy.
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14y ago
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15y ago

I take 2 tablespoons of flour and 2 tablespoons of butter and wisk in pan over heat. Then I slowly add in beef broth from a can or pan drippings from a roast. Add salt and pepper. Sometimes I put sauteed mushrooms in it.

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15y ago

Take drippings in a saucepan add 3 tablespoons of flour and add pork/beef stock and or white/red wine. Stir on medium heat until slightly coats a spoon.

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10y ago

Red-eye gravy is a mixture of drippings from pan-fried pork of some kind (typically ham, bacon, or sausage) with black coffee (or sometimes red wine).

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