SANGRIA SLUSHIE RECIPES

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RED WINE GRAVY RECIPE | FOOD NETWORK



Red Wine Gravy Recipe | Food Network image

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

Provided by Food Network

Categories     condiment

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly
1 cup red wine, such as Pinot Noir or what you have to drink at home
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 teaspoon dried thyme
4 cups vegetable stock, plus more as needed
2 tablespoons cornstarch mixed with 2 tablespoons water
Seasoning

Steps:

  • In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
  • Now stir in the vegetable stock and the cornstarch mixture.
  • Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

RED WINE GRAVY RECIPE | FOOD NETWORK



Red Wine Gravy Recipe | Food Network image

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

Provided by Food Network

Categories     condiment

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
3 medium red onions (12 ounces), peeled, halved, then thinly sliced thinly
1 cup red wine, such as Pinot Noir or what you have to drink at home
1 tablespoon vegan Worcestershire sauce (no anchovies)
1 teaspoon dried thyme
4 cups vegetable stock, plus more as needed
2 tablespoons cornstarch mixed with 2 tablespoons water
Seasoning

Steps:

  • In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
  • Now stir in the vegetable stock and the cornstarch mixture.
  • Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

More about "sangria slushie recipes"

RED WINE GRAVY RECIPE | FOOD NETWORK
Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.
From foodnetwork.com
Total Time 25 minutes
Category condiment
  • Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.
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