Use white wine for poultry gravies and red wine for beef and pork.
4 cups (10 dl) organic turkey stock
2 cups (5 dl) wine
2-3 bunches of rosemary, thyme, sage and parsley
6 Tbs. (85 g) (DF) organic butter
6 Tbs. (48 g) (GF) flour
optional: black pepper
1. Combine the stock and wine with rosemary, thyme, sage, and parsley in pan.
2. Simmer over medium heat until liquid reduces by half, about 35-40 minutes.
3. Strain into a bowl and discard the herbs.
4. Wipe out the pan and melt the butter.
5. Whisk in the flour to create a paste.
6. Cook and cook on medium-low heat until light brown.
7. Add the stock to a pan, a little at a time, whisk.
(a) If using pan drippings, remove fat then add to the mixture.
8. Optional, season with black pepper to taste.
OPTIONAL SAUCE for topping a steak:
Red wine, beef broth, butter, onion and herbs
ALSO
a splash off red wine early in a slow-cooker adds deep, rich flavor to a pot of roast and beef stews.
