AFFILIATE_ID -1 CATEGORIES CATEGORY_ID -1 ITEM_TYPE_ID 102 NAME main USER_ADDED COURSE_ID 0 COURSE_NAME -- CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS 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. INGREDIENTS DESCRIPTION red wine DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cup QUANTITY 1 DESCRIPTION beef DIRECTION chicken, or vegetable broth INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cups QUANTITY 2 DESCRIPTION bay leaf DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 1 DESCRIPTION to 6 black peppercorns DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 5 KEYWORDS main MEASUREMENT_SYSTEM 0 NAME Gravy from Roast Drippings NOTE Episode#: EA1A08 NUTRITION PREP_TIMES PUBLICATION_PAGE SERVINGS 0 SOURCE Good Eats, Alton Brown SUMMARY TYPE 102 URL YIELD