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Port and Stilton Gravy

Ready in 6 mins

Recipe by Graham 

Port and Stilton Gravy, wonderfully aromatic and tangy, is the perfect acompaniment to any juicy roast beef. Port and Stilton are the essence of English foods. Just the words bring back memories of logs crackling in an open fire, and the smell of roasting chestnuts.

I love this mixture of rich, rounded ruby port and sharp, salty cheese which, combined with the beef juices create a deeply rich gravy. There is something about a big rib of beef sitting proudly on its carving board at the table that 'needs' an extravagant gravy to compliment it. And here it is!

Preparation Time

1 Minute

Cooking Time

5 Minutes

Ingredients for Port and Stilton Gravy

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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

  1. 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.
GRAHAM'S HOT TIP:
Stir the flour into the juices littel by little to avoid getting lumps.