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    Gravy: Gravy From Roast Drippings

    Source of Recipe

    Alton Brown, Good Eats

    List of Ingredients

    1 cup red wine
    2 cups beef, chicken or vegetable broth
    1 bay leaf
    5 black peppercorns (5 to 6)

    Recipe

    Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.

    At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one. Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side. Yield: 2 cups

 

 

 


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