Pot Gravy

Nothing completes a dish like a great gravy or sauce.  I prefer a wine reduction using the meat juices.    This can be made with any pot liquor or “renderings”.  With any braised meat, simply use the liquid in the bottom of the roasting pan (be sure to remove some of the fat).  I like a good sear on meats even if they will be roasted or braised. In most cases, I sear the meat off in a saute pan before putting in the oven. The roasted bits in the pan are a great base for your gravy.  In a pinch, a few slices of fried bacon create a beautiful base to work from!

1 shallot
1/2 an onion
3 cloves of garlic
1 TBS of olive oil
3 TBS fresh any green herbs (parsley, oregano, basil, thyme)
1 cup of stock (depends on your protein)
1/4 cup of wine (white for poultry/ red for beef)
1 TBS cornstarch

Heat olive oil in the pan then add shallot and onion.  Over medium heat saute until translucent.  Add the garlic and brown.  Be careful not to burn the garlic.  If you do, start over.

When the onions are lightly caramelized, deglaze the pan with wine and stir to incorporate all the solids.  Add the stock, herbs and simmer until reduced by half.

Dissolve  cornstarch in a small amount of water or stock.  Add to sauce to thicken.

Add salt and pepper to taste.




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