Recipe courtesy Alton Brown
1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns
Remove roast from pan and pour off any fat,reserving 1/3 cup.
Place over high heat and deglaze with wine and broth, scraping up brown bits.
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:
In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes, remove.
Reduce heat of jus 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.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 15 minutes