BASIC PAN GRAVY

MAKES ABOUT 1-1/2 CUPS

This is a basic recipe to make a gravy from roasted, fried, sautéed, braised or stewed meats and poultry. With braises and stews, the liquids needed are already there. In the other preparations, you will need to add broth. Low-salt canned broths will do. It does not have to be the same type as the meat. For example, you can use chicken broth with pork, veal or turkey. You can use beef broth with lamb. If you are making a small amount of gravy and there are lots of browned bits in the bottom of the pan, water can be substituted for the broth. As for the wine, you can use whichever you prefer, but the basic rule is use red for dark meats and white for light meats. Of you prefer not to use wine, just add more broth.

INGREDIENTS

1/2 cup dry red or white wine

2 cups broth

1/3 cup all-purpose flour combined with just enough cold water to make a thin paste (slurry)

Salt and pepper to taste

Use the pan in which the meat was prepared. Drain out most of the fat, leaving just a little as desired for flavor. Place over high heat; add the wine and deglaze, scraping up all the browned bits (called fond) in the bottom of the pan. Add the broth and bring to a simmer. Reduce heat to medium or medium-low. The broth should remain at a gentle simmer. Gradually stir in the flour-water paste, a little at a time, and whisk or stir vigorously until incorporated into the broth. Continue to add more of the paste until gravy is the desired thickness. Remember that it will continue to thicken as it cooks. If it gets too thick, whisk in a little more broth or water. Taste for seasoning. Serve immediately or keep warm for a little while over very low heat, stirring occasionally to keep it combined.

Notes: The water added to the flour must be cold or it will get lumpy. Add herbs or spices as desired to compliment the dish. Gravies may also be thickened with cornstarch, arrowroot or a roux, if preferred. Another foolproof method is to make a buerre manié, which means kneaded butter, and takes equal parts flour and butter (or oil) that you 'knead' until well-combined. Then, like a slurry, it is gradually whisked into the simmering liquids.

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