Who doesn’t love a bit of gravy with their roast dinner? Being Wheat intolerant and liking homemade food I stay away from gravy granules and make my own. This week we had some leftover mulled wine and a last minute decision to add it to the gravy turned out to be a very good one. The end result was something a little Christmassy and very tasty.
Recipe:
- Put 1 heaped tbsp of flour into a saucepan and mix with 50ml cold water. (I used Bezgluten’s universal gluten free flour).
- Add 100ml hot water from the kettle, a bay leaf, dried mixed herbs, and either stock or if you are roasting meat, some meat juices.
- Let this come to the boil, then reduce to a simmer.
- Add mulled wine to thin to the right consistency and season to taste.
Dietitian UK: Mulled Wine Gravy
Go on…try it out with your next roast.