Truffle Gravy

  • Prep Time
    10 mins
  • Cook Time
    25 mins
  • Difficulty
  • Servings
    1 cup
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 tablespoons butter or roast drippings
  • 1 small brown onion, halved and thinly sliced
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons plain flour
  • 4 sprigs of fresh thyme
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon grated black truffle
  • 1 cup red wine (or white wine if poultry)
  • 1 cup beef stock (or chicken stock if poultry)


Step 1
Prepare the barbecue for direct cooking over medium heat (180 to 230°C). Preheat the barbecue with a large Weber casserole dish (without lid) for 10 minutes. Alternatively, you can use a barbecue side burner.

Step 2
Once the barbecue has preheated, add the butter or roast drippings, onion and garlic. Cook for 4 minutes, or until the onion has softened and started to brown, stirring as required.

Step 3
Add the flour, thyme and season with salt and pepper. Cook for 2 minutes, stirring every minute.

Step 4
Add the truffle and wine. Cook for 3 minutes, to cook off the alcohol, stirring as required.

Step 5
Add the stock and cook for a further 12 to 15 minutes or until the liquid has reduced by a third.

Step 6
Strain through a sieve and serve immediately.