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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.25 Kcal (1776 kJ) | ||
| Calories from fat | 127.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Cholesterol | 163.25mg | 54% | |
| Sodium | 205.83mg | 9% | |
| Potassium | 994.28mg | 21% | |
| Total Carbs | 3.58g | 1% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 49.69g | 99% | |
| Iron | 4.8mg | 26% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.79 Kcal (502 kJ) | ||
| Calories from fat | 36.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 22% | |
|---|---|---|---|
| Cholesterol | 46.09mg | 54% | |
| Sodium | 58.11mg | 9% | |
| Potassium | 280.73mg | 21% | |
| Total Carbs | 1.01g | 1% | |
| Sugars | 0.33g | 5% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 14.03g | 99% | |
| Iron | 1.3mg | 26% | |
| Calcium | 14.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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