READY IN
6 mins
6 mins

Preparation Time: 1 Minute
Cooking Time: 5 Minutes
Ingredients for Port and Stilton Gravy
If you are not familiar with any ingredients, please check our International Cooking Terms page.



Currently displaying quantities in US Imperial Measurements
2 tablespoons
fatty juices, reserved from the roast beef tin
1 tablespoon
plain flour (all purpose flour)
½ cup
ruby port
2 cups
beef stock
4½ oz
blue cheese (preferably Stilton)
1 teaspoon
redcurrant jelly
salt and pepper
addition juices from the meat
How to Cook Port and Stilton Gravy
- In a saucepan over low heat, add 2 tablespoons of the fatty juices from the roasting tin. To make a roux, add the flour whilst stirring then whisk it in and then add the port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling. Take the saucepan off the heat, and gradually whisk in the beef stock. Crumble the blue cheese between your fingers and whisk it in to the gravy along with the red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve with the beef.

Stir the flour into the juices littel by little to avoid getting lumps.
Reviews of Port and Stilton Gravy
![]() This is really good, really easy, and a fantastic way to have a blowout dinner! The gravy is so different, but just bursting with flavors, and it compliments the savory beef really well! There was not a drop of it left when I served this. If you didn't want to do a standing rib, this can be easily adapted to a samller more everyday roast. The seasoning on top and the gravy alongside are what really make this special. Serve with Roast Potatoes, a green of your choice, and you can't go wrong! JoshV (3 reviews) |
![]() Gravy has always been like rocket science to me. I've never been able to handle it and get it right. But this worked out perfectly and the taste was excellent. Thanks. fanny3 (1 review) |
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