HOW TO MAKE GRAVY FROM BEEF DRIPPINGS RECIPES

Name: Gravy from Roast Drippings
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 2 cups
Ingredients: 1 cup red wine; 2 cups beef, chicken, or vegetable broth; 1 bay leaf; 5 to 6 black peppercorns

GRAVY FROM ROAST DRIPPINGS RECIPE | ALTON BROWN - FOOD NE…

Gravy from Roast Drippings Recipe | Alton Brown - Food Ne… image

Provided by Alton Brown

Categories side-dish

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

Steps:

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.

GRAVY FROM ROAST DRIPPINGS RECIPE | ALTON BROWN - FOOD NE…

Gravy from Roast Drippings Recipe | Alton Brown - Food Ne… image

Provided by Alton Brown

Categories side-dish

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

Steps:

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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