Make a rich, brown gravy without using offal.
What you need
- 4 Tbs all-purpose flour
- 4 Tbs Butter
- 1 1/2 Cups Stock, (supplement the available drippings with broth: fowl and pork = chicken stock / beef and lamb = beef stock)
- 1/2 cup water, on stand by (if needed)
- 1/2 cup red wine
- Black Pepper to taste
Instructions
- After the roast, while resting, pour and allow the drippings to cool slightly in a 1 quart measuring cup.
- Let the fat come to the top and scoop out of the drippings.
- Fill the remainder of the stock ingredient to 1 1/2 cups with the additional stock.
- In a sauce pan, make a light roux by adding the flour to melted butter. Stir constantly until a medium dark roux develops.
- Add the wine and stock and heat until boiling, then reduce to simmer.
- Simmer about 2 minutes, until the gravy has incorporated and started to thicken. Add pepper to taste and serve.
Note: for a slightly richer gravy, first simmer the wine and reduce it for about 2 minutes. Do not overcook! Then add it with the stock to the roux.