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Submitted by janjam 11 June 2009

Love making this as the kitchen just fills with a lovely smell.



1oz butter,

1oz plain flour,

300ml dry white wine, cider, red wine whatever really,

600ml stock - depending on the meat use relevant stock cube


Melt the butter in a pan over a low heat, then whisk in the flour until the mixture is smooth and has turned a slightly blonde colour. Pour in the wine or cider a little at a time and leave to cook for 2 mins. Add the stock mixing until the gravy is smooth. Leave to cook until reduced by about a third. Tip in any meat juices from the resting meat and serve.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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