Recipe courtesy of Alton Brown
Show: Good Eats
Gravy from Roast Drippings
Yield:
2 cups
Level:
None
Yield:
2 cups
Level:
None

Ingredients

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.

Categories:

IDEAS YOU'LL LOVE

Sunday Pot Roast with Mushroom Gravy

Recipe courtesy of Claire Robinson

Roast Turkey Breast with Gravy

Recipe courtesy of Food Network Kitchen

Biscuits and Chocolate Gravy

Recipe courtesy of Virginia Willis

Chicken Fried Steak and Gravy

Recipe courtesy of Trisha Yearwood

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking