Gravy From Roast Drippings
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
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