| Level: | Easy |
| Total: | 17 min |
| Prep: | 2 min |
| Cook: | 15 min |
| Yield: | 2 cups |
Ingredients
- 1 cup red wine
- 2 cups beef, chicken, or vegetable broth
- 1 bay leaf
- 5 to 6 black peppercorns
Instructions
- 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.
Reviews
I used this recipe with the ‘white roux’ recipe also from Alton. There are a few ways to put a gravy together, this was new to me so I tried it. I guess preparing the white roux first in advance (and cooking it), you get a gravy that comes together faster in the end. I will try this again. However, I hope the white roux can be frozen, not just refrigerated, to make it handier to keep for next time. I don’t make gravy even once a month. Keep extra broth on hand if it is too thick. (For turkey gravy, use chicken broth). You can also make a gravy by starting the white roux BUT at same time adding broth and thickening. THen reserve or refrigerate. Then when you’re making the gravy, you pour that starter roux and broth into the pan after putting some red wine in pan (and reduce a bit) to deglaze drippings. It’s the same outcome, just a different sequence of steps to get there.
Tried just the Au Jus part with beef loin roast, and the full recipe with a whole turkey…. Just awesome. Made no changes to it whatsoever. Family was begging for the secret.
This gravy recipe is hands down the BEST gravy I EVER had and EVER made. I’m no “chef sprocket” in the kitchen and I also like to try new recipes. This is definitely a must to try even if your new to cooking and looking for easy to make recipes. I gaurantee you that once you try this you will never try another nor will you ever buy a store bought gravy.
I used corn starch for the thickener — and I melted some blue cheese into the gravy — YUMMY!!!
This was so easy and foolproof (and TASTY). I was done way early and able to enjoy family because of the ease and stress-free nature of the recipe. It made a ton, but everyone ate it up!! We actually ran out. 🙂
Red wine gravy …. what else can I say.
🙂
This has been the hit of Thanksgiving dinner 2 years now…
Awesome taste and easy, the only reason I gave it four stars is, even though I was left with a small amount of drippings from my roast turkey, I had to use four vs. two tablespoons of the roux to get the gravy properly thickened. And, no, I don’t like gravy I can stand a fork up in!
I made this gravy for Thanksgiving this year – our first time hosting – and it turned out perfectly. My father would spend lots of time whisking flour into the roasting pan, and only come out with a cup of gravy which had to be rationed. This recipe was simple (I made the roux the night before with butter), quick, and it made plenty of flavorful gravy. I was done making the gravy before my husband had finished carving the turkey. I used vegetable broth and a small bottle (187 ml, came in a four pack) of Cabernet Sauvignon/Merlot wine. We actually have gravy to use with the leftovers this year!
I was nervous to try this for Thanksgiving so much that I bought some gravy mix as a backup. But I followed the instructions and it worked out great. I felt like such a chef making it. Key is to remember that the roux and gravy should be at opposing temperatures I think. I’ll definately make this again.
I liked the gravy. I made mine from a turkey roast. It was rather dark in color and rich flavor though. Could cream or milk be added to make it lighter and not as rich?