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Add a photoServings: 2
Ingredients
- 1 c. red wine
- 2 c. beef, chicken, or possibly vegetable broth
- 1 x bay leaf
- 6 x black peppercorns
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 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.
- 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.
- 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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