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Receta Gravy From Roast Drippings
by Global Cookbook

Gravy From Roast Drippings
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  Raciónes: 2

Ingredientes

  • 1 c. red wine
  • 2 c. beef, chicken, or possibly vegetable broth
  • 1 x bay leaf
  • 6 x black peppercorns

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.