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Recipe courtesy of Alton Brown

Gravy from Roast Drippings

  • Level: Easy
  • Yield: 2 cups
  • Total: 17 min
  • Prep: 2 min
  • Cook: 15 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

  1. 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.
  2. 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.
  3. Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.
Show: Good Eats
Episode: Gravy Confidential

Categories:

Easy Side Dish Recipes Side Dish Roast Recipes Sauce Recipes Gravy Beef Sauteing Recipes Roasting

More from:

Ultimate Wine Guide

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12 Reviews
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Joanne S.

I used this recipe with the 'white roux' recipe also from Alton.  There are a few ways to put a gravy together, this was new to me so I tried it.  I guess preparing the white roux first in advance (and cooking it), you get a gravy that comes together faster in the end.  I will try this again. However, I hope the white roux can be frozen, not just refrigerated, to make it handier to keep for next time.  I don't make gravy even once a month.  Keep extra broth on hand if it is too thick.  (For turkey gravy, use chicken broth).  You can also make a gravy by starting the white roux BUT at same time adding broth and thickening. THen reserve or refrigerate.  Then when you're making the gravy, you pour that starter roux and broth into the pan after putting some red wine in pan (and reduce a bit) to deglaze drippings.  It's the same outcome, just a different sequence of steps to get there.  

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