About this recipe
To me, a roasted meat is not complete unless it is accompanied by a sauce or gravy. The secret to making a rich and flavorful sauce, I submit, is to use everything the roasted meat has left behind as it cooks in the oven. This includes the meat drippings, at least some of the fat, and the browned bits on the bottom of the pan. The only caution is that the amount of flour added should be equal to the amount of fat used. This creates the perfect roux, which then becomes the base of the sauce. Using stock instead of water simply adds even more flavor to the final result.
Posted: October 2014.