GRAVY FROM ROAST DRIPPINGS

Name: GRAVY FROM ROAST DRIPPINGS
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 cup red wine; 2 cups beef, chicken, or vegetable broth; 1 bay leaf; 5 to 6 black peppercorns

GRAVY FROM ROAST DRIPPINGS prepared as a finished dish

Cook: 5 min
Total: 5 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Chicken

Ingredients

Servings

Original recipe

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

Shopping list for 4

Instructions

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.

Ingredients

Servings

Original recipe

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

Shopping list for 4

Instructions

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.