Gravy from Roast Drippings

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Gravy Confidential

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
15 min
Level:
Easy
Yield:
2 cups

Times:

Prep: 2 min
Inactive Prep: --
Cook: 15 min
Total:: 17 min

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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.

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Comments & Reviews

recipe Gravy from Roast Drippings
Anonymous 11-23-2007
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Got to hang out with family!
Rated: 5 stars out of 5

This was so easy and foolproof (and TASTY). I was done way early and able to enjoy family because of the ease and... stress-free nature of the recipe. It made a ton, but everyone ate it up!! We actually ran out. :)Read more
recipe Gravy from Roast Drippings
Larry Las Vegas, NV 02-01-2007
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woot ! for wine gravy
Rated: 4 stars out of 5

Red wine gravy .... what else can I say. :-) This has been the hit of Thanksgiving dinner 2 years now...
recipe Gravy from Roast Drippings
Michi Sanford, NC 11-29-2006
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Needed more roux
Rated: 4 stars out of 5

Awesome taste and easy, the only reason I gave it four stars is, even though I was left with a small amount of drippings from... my roast turkey, I had to use four vs. two tablespoons of the roux to get the gravy properly thickened. And, no, I don't like gravy I can stand a fork up in!Read more
recipe Gravy from Roast Drippings
Robin Streamwood, IL 11-25-2006
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Perfect Gravy on my First Try!
Rated: 5 stars out of 5

I made this gravy for Thanksgiving this year - our first time hosting - and it turned out perfectly. My father would spend... lots of time whisking flour into the roasting pan, and only come out with a cup of gravy which had to be rationed. This recipe was simple (I made the roux the night before with butter), quick, and it made plenty of flavorful gravy. I was done making the gravy before my husband had finished carving the turkey. I used vegetable broth and a small bottle (187 ml, came in a four pack) of Cabernet Sauvignon/Merlot wine. We actually have gravy to use with the leftovers this year!Read more
recipe Gravy from Roast Drippings
Larry Las Vegas, NV 03-19-2006
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great gravy
Rated: 5 stars out of 5

Alton did it again... A great tasting & super easy way to make a gravy.
recipe Gravy from Roast Drippings
heidi Santa Barbara, CA 11-27-2005
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Really good!
Rated: 5 stars out of 5

I was nervous to try this for Thanksgiving so much that I bought some gravy mix as a backup. But I followed the instructions... and it worked out great. I felt like such a chef making it. Key is to remember that the roux and gravy should be at opposing temperatures I think. I'll definately make this again.Read more