berowne.com

Let’s dispatch any wordy preamble for this recipe to accentuate how quick and simple this savory gravy is to prepare! Tip: after you have pulled a beef roast out of the pan to cool on a board awhile before carving, make this sauce right in the pan and save an extra dish to wash.

Place the roasting pan on a stove burner, and bring the drippings to a slow simmer. Let’s assume you have approximately 1/2 cup of drippings, which is plenty. Slowly stir in a rounded teaspoon of flour, whisking continuously to keep clumps from forming. Once the flour is incorporated, the sauce will thicken nicely.

Add two glugs of dry white wine, stir in, and simmer for a few minutes to allow the alcohol to burn off. Add a teaspoon of brined capers and a heaping tablespoon of Dijon mustard, along with salt and pepper. Heat and stir for a moment, carve the meat, and pour the Dijon gravy over the slices. A side of broccoli couscous makes a light and healthy meal. Classy, delicious, and nothing to it.

This entry was posted on January 30, 2013 at 6:06 pm and is filed under Food with tags beef sauce, dijon gravy, pan gravy, roast sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.