GRAVY FROM ROAST DRIPPINGS
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.
DAVY'S NAVY GRAVY
Make and share this Davy's Navy Gravy recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the meat stock in a small pot.
- Add salt and soy sauce until desired flavour and colour is achieved.
- Mix up the cornstarch thoroughly in the water, add to the meat stock, and stir vigorously and cook until the gravy is thickened.
- Serve over egg foo yung or omelettes.
Nutrition Facts : Calories 15.2, Sodium 0.7, Carbohydrate 3.6
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