GRAVY FROM ROAST DRIPPINGS
GreekChickenIntermediate5 minBy Northstar
Ingredients
Servings
4
- 1 cup red wine
- 2 cup beef, chicken, or vegetable broth
- 1 each bay leaf
- 5 each to 6 black peppercorns
- 1 each ) Remove roast from pan and pour off any fat.
- 2 each ) Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth,
Instructions
- 1
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.
- 2
Yield: 2 cups
Tags
greekgood-eats