Gravy from Roast Drippings

Recipe courtesy Alton Brown
Show: Good Eats Episode: Gravy Confidential
TOTAL TIME: 17 min
Prep: 2 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 2 cups
LEVEL: Easy

ingredients

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Directions

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. 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.
Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

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  • on August 24, 2013

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    Old south trick you forgot to mention Alton: after adding roux add 1/2 t. KITCHEN BOUQUET. Gives richer & awesome flavor to gravies, stews, soups. Great grandmother, granny, Mom & Dad (he was cook too approved.

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