Improvised Gravy

2 T. shallots, scallions or onions, minced 3 T. butter 3 T. flour 1/4 cup red wine or dry vermouth (optional) 1 1/2 cups beef or chicken broth Leftover drippings or additional tablespoon butter Salt, Pepper

Saute the scallions, shallots or onions in the butter until translucent. Add the flour and cook, slowly, stirring until it turns light brown. Remove pan from heat, add the wine if you are using it and an equal amount of broth. Stir until smooth; return to the heat and slowly add the remaining broth, stirring constantly. Continue to cook, stirring often, for another 5 minutes. Stir in leftover drippings or butter, salt and pepper to taste. When you don't have enough natural pan juices and drippings to make a gravy or you need gravy to create a tasty dish out of leftover meat, here is a basic recipe that will serve well. You can add compatible seasonings like fresh herbs or a little duxelles. Use beef bouillon for red meat and chicken for poultry. Source: Come Into the Kitchen

Contributed by: Edit

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