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GRAVY FROM ROAST DRIPPINGS
1
2
1
5
cup red wine
cups beef, chicken, or vegetable broth
bay leaf
to 6 black peppercorns
1
2
) 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.
3
4
5
6
7
8
) 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.
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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