Consistently Good GravyPosted: November 24, 2011
Roasted veggies and drippings from roasted meat
1 heaped dessertspoon all purpose flour
a wineglass of red wine, white wine, or cider or a splash of port or sherry
1 quart vegetable, chicken or beef broth
While meat is covered and resting, angle the pan of meat juices and vegetables, carefully removing 90% of the hot fat from the top layer. Put the pan back on the cooktop over high heat. Add the flour, stir it around and holding the pan steady with a kitchen towel in one hand, use a potato masher to mash all the vegetables to a pulp. When everything is mixed up and mashed, add the alcohol to give a little fragrance before you add your stock. Keep it over the heat and let it boil for a few minutes. Pour the stock into the pan, or add 1 quart of hot water. Bring everything in the pan to a boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes.
Get large jug, bowl or saucepan and put a course strainer over it. Pour your gravy through the strainer, using a ladle to push fragments through. Discard any vegetables or meat left behind.