Food Network: Gravy from Roast Drippings

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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.

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.