One of the tastiest things I ate this Christmas was a Port wine gravy that my little sister made. I made her write down the recipe so I could share it.
Try it, it tastes great with both veggie steaks and roasted potatoes.
One cube of vegetable stock
4 dl of water
1 ½ to 2 dl of Port wine
A few tablespoons of creme fraiche
A few tablespoons of currant jelly
soy sacue, preferrably chinese
salt and back pepper
Pour water and Port wine in a saucepan and add the vegetable stock. Bring it to the boil and add a little Maizena.
When the gravy starts to thicken add creme fraiche, currant jelly and soy sauce untill the gravy has a nice brown colour. Reduce it or add more Maizena if needed.
Season with salt and black pepper to taste.
A variation is to start with a handfull of chopped fresh mushrooms and a smaller amount of port. That way you'll end up with mushroom gravy.