Gravy for Roast Beef

Goes great with roast beef and Yorkshire pudding

Yield:
500 ml gravy
Category:
Sauces and Salsas
Cuisine:
British

INGREDIENTS:

  • 1 box (900ml) beef stock
  • 50 g unsalted butter
  • 200 g peeled and finely sliced shallots (about4)
  • 150 ml white wine
  • 100 ml dijon mustard
  • 1 tsp sherry vinegar
  • 1 tsp lemon juice
  • 2 tbsp Italian Parsley, finely chopped
  • 2 tbsp chives, chopped
  • 1 tbsp tarragon leaves, chopped
  • salt and freshly ground black pepper

DIRECTIONS:

  1. Put the pan in which the beef was roasted, including all the beef juices, on your stove over high heat. pour the box of beef stock into the pan. Bring to a boil and allow the liquid to reduce by one-half.
  2. n the meantime, melt the butter in a medium saucepan and cook the shallots for approximately 7–10 minutes until they are light brown in colour. Add the wine and allow to reduce by three-quarters.
  3. Remove the shallot pan from the heat and add the Dijon mustard. Stir thoroughly before adding the reduced beef stock.
  4. Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated.
  5. Finely chop the herbs and stir them into the sauce. Season with salt and freshly ground pepper and pour into a warm jug ready for the table.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/7375