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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Everyday cooking for Thermomix families 114 Recipes
Australia and New Zealand

You might also like...

Show all

Tapenade

10 min

Big Mac-style sauce

4 h

Yellow curry sauce (Dandelion restaurant)

55 min

Spinach and coriander pesto (Post-natal)

10 min

Savoury herb baked ricotta

2 h 40 min

Fermented beetroot and apple salsa

72 h

Caramelised onion jam gravy

2 h 5 min

Carrot top pesto

15 min

Leek and smoked salmon dip

55 min

Pâtè with Riesling

3 h

Habanero Butter

5 min

Tomato and onion gravy (South African)

25 min

Show all