Wednesday, April 28, 2010

Vino Mustard Gravy

I made this gravy to go with my goose, and I'm actually in love with it and plan on marrying it. I have been dipping my bread in it, bacon, veggies, etc. so --I think it's good.

12 oz Broth (I made goose broth w/ goose innards-- chicken broth canned is fine)
2 1/2 tablespoons Goose fat (or chicken, bacon, fat. an alternative is olive oil-- but won't be as good)
1/3 cup Red wine
3 tablespoons Grain mustard
3 Cloves of garlic
2 tablespoons Corn starch
Salt & pepper to taste

Place broth, garlic and fat in sauce pan and bring to simmer. Let simmer for about 5 minutes, then add red wine and mustard and stir well. After another 5 minutes of simmering add salt and pepper then corn starch. Stir well, breaking up any clumps of corn starch that may have formed. Simmer for another 5 minutes and remove from heat. Sauce should thicken nicely. This should keep well in the fridge for about a week or so, unless you eat it all!


Anonymous said...

This is a yummy recipe and would be a great compliment for any meat.