Gravy from Roast Drippings

1. 1

   Remove roast from pan and pour off any fat.

2. 2

   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.

3. 3

   Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns.

4. 4

   Reduce for 5 minutes over high heat or until reduced by 1/3.

5. 5

   At this point you basically have a jus which could be used to sauce your roast.

6. 6

   To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux.

7. 7

   Return to a simmer, whisking constantly.

8. 8

   Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.

9. 9

   Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

* Per serving · 4 servings · Values may vary.

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