Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Gravy from Roast Drippings
Recipe courtesy Alton Brown

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

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.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved