So, here’s the thing with my Christmas roast: it didn’t produce enough drippings to construct a gravy. All it really did was make a bunch of grease to burn on to the pan.
I was confident that roast would be moist, rendering a gravy or sauce unnecessary. But, people like something that they can ladle over roast beef. It’s habit and who am I to interrupt such a practice? Not wanting a traditional thick beef gravy and with a bunch of shallots in the house, I thought I would look for something else. Enter Gordon Ramsay’s shallot and red wine sauce.
Shallot and Red Wine Sauce
By Gordon Ramsay via BBC GoodFood (adapted and measures converted from metric)
- 8 oz. shallots, sliced
- 4 tbsp. olive oil
- 1 garlic clove, lightly crushed
- sprig rosemary
- 5 tbsp. balsamic vinegar
- 13 oz. red wine
- 13 oz. beef stock or brown chicken stock, preferably homemade
- 1 tbsp. butter
Heat oil in a medium saucepan until it shimmers. Add the shallots and cook until lightly browned and soft, 3 minutes. Season with ground black pepper and add the garlic and rosemary. Cook 3 more minutes, stirring to prevent the shallots from burning.
Add the vinegar and cook until it has a syrup consistency. Add the wine and reduce by two-thirds.
Add the stock and bring to a boil. Reduce heat and simmer until reduced by two-thirds. Remove the garlic and rosemary, add a pinch of salt to taste and whisk in the butter.