Rosemary and eschalot gravy

Rosemary and eschalot gravy

3.8 55 ratings

Prep. 10 min

Total 30 min

300 g

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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