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James's Roast Gravy

2 tbsp. flour
Salt
Pepper
Garlic powder
Onion powder
Few ounces red wine
2 tbsp. oil

Pour off all but 2 tablespoons fat drippings from the roasting pan. Heat the 2 tablespoons drippings in a saucepan.

13. Add the flour to the drippings and cook, while stirring, until nicely browned (about 5 minutes). This is called a "Roux", and will thicken the gravy.

14. Use your third and fourth hands to heat the roasting pan on the stove top. When things get sizzling pretty well, pour in a few ounces of water and red wine to de-glaze the pan. Continue stirring until everything is loose from the pan.

15. Now strain all the liquid from the roasting pan and the other pan with the beef stock through a fine strainer.

16. Take this strained liquid and slowly mix into the roux with a wire whisk on medium heat.

17. Continue stirring the gravy while it simmers. Taste and adjust seasoning.