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Rosemary and eschalot gravy

Rosemary and eschalot gravy
3.8 55 ratings
Prep. 10 min
Total 30 min
300 g
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Ingredients

  • olive oil
    1 tbsp
  • eschalots (approx. 150 g), peeled and cut into halves
    8
  • unsalted butter cut into pieces
    50 g
  • fresh rosemary (approx. 10 cm long)
    2 - 3 sprigs
  • red wine
    120 g
  • Meat stock paste (see Tips)
    ½ tbsp
  • water
    250 g
  • cornflour
    1 tsp
  • ground black pepper adjust to taste
    ½ tsp

Difficulty

easy

Nutrition per 300 g

Sodium 798.5 mg
Protein 13.5 g
Calories 3976.4 kJ / 950.4 kcal
Fat 54.9 g
Fibre 16.2 g
Saturated Fat 27.7 g
Carbohydrates 88 g

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Australia and New Zealand

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