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Receta Gravy From Roast Drippings

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Raciónes: 2

Ingredientes

Cost per serving $3.61 view details

Direcciones

  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 possibly spatula. Once these solids are dissolved, pour liquid into a saucepan and add in the bay leaf and peppercorns. Reduce for 5 min over high heat or possibly till reduced by 1/3. At this point you basically have "a jus" that could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 Tbsp. of white roux. Return to a simmer, whisking constantly.
  2. 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 cold, it's a good idea to make your gravy a little on the loose side.
  3. Yield: 2 c.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 327g
Recipe makes 2 servings
Calories 593  
Calories from Fat 323 54%
Total Fat 35.87g 45%
Saturated Fat 14.43g 58%
Trans Fat 0.0g  
Cholesterol 137mg 46%
Sodium 126mg 5%
Potassium 797mg 23%
Total Carbs 4.57g 1%
Dietary Fiber 0.5g 2%
Sugars 0.73g 0%
Protein 39.13g 63%
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