Gravy from roast drippings

Complex flavours and a simple method? the perfect combination!

  • Serves6
  • DifficultyEasy
250ml red wine
500ml beef, chicken, or vegetable stock
1 bay leaf
5 to 6 black peppercorns
For White Roux:
2 tbps plain flour
30g butter, melted
Makes about 500 ml

1) Remove your roast meat from the roasting pan and pour off any fat.

2) Place over high heat (use 2 burners if necessary) and pour in the wine and stock to deglaze pan, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula.

3) 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 served as a sauce with your roast.

To create a gravy:

4) 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.

To make roux:

1) Melt butter in a small saucepan on low heat. Stir in flour and cook paste for 2 minutes, stirring constantly to prevent burning.

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

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