Gravy From Roast Drippings

Gravy From Roast Drippings

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

Directions:
1) Remove roast from pan and pour off any fat.
2) 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.
3) Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and
peppercorns.
4) Reduce for 5 minutes over high heat or until reduced by 1/3.
5) At this point you basically have a jus which could be used to sauce your roast.
6) To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux.
7) Return to a simmer, whisking constantly.
8) Continuing to cook once a simmer has been reached will result in a smoother sauce, but
not a thicker one.
9) 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
GRAVY FROM ROAST DRIPPINGS 39
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