Easy Red Wine Gravy Recipe


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup red wine (preferably a dry, full-bodied wine like Cabernet Sauvignon or Merlot)
  • 1 cup beef or chicken broth
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste


Make the Roux:

  • In a saucepan over medium heat, melt the butter.
  • Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is lightly golden brown.
  • This is called a roux, which is the base for thickening the gravy.

Deglaze with Wine:

  • Slowly whisk in the red wine, scraping up any browned bits from the bottom of the pan. This deglazes the pan, incorporating those flavorful bits into the sauce.
  • Continue whisking until the wine is fully incorporated and the mixture is smooth.

Simmer and Thicken:

  • Gradually whisk in the beef or chicken broth and Worcestershire sauce.
  • Bring the mixture to a simmer and cook for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  • The longer you simmer, the thicker the gravy will become.

Season and Serve:

  • Season the gravy with salt and pepper to taste.
  • You can also add a pinch of dried thyme or rosemary for an extra layer of flavor.
  • Serve immediately over your favorite roasted meats, mashed potatoes, or vegetables.


  • For a richer gravy, use a higher quality red wine.
  • If the gravy becomes too thick, simply whisk in a little more broth or water to thin it out.
  • If you don’t have Worcestershire sauce, you can substitute it with a few drops of soy sauce or balsamic vinegar.
  • To make this recipe ahead of time, simply prepare the gravy as instructed and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking frequently, until warmed through.


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