Rosemary and eschalot gravy
TM6 TM5

Rosemary and eschalot gravy

3.7 (11 ratings)

Ingredients

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

Nutrition
per 1 Complete recipe
Calories
2590 kJ / 615 kcal
Protein
5 g
Carbohydrates
13 g
Fat
60 g
Saturated Fat
30.5 g
Fibre
4 g
Sodium
1913.8 mg

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