Post by bean on Jun 4, 2007 13:13:53 GMT -5
A good bit of info - 
Thickened Reduction Sauce or Pan Gravy
The Author says: "This is the standard gravy for turkey or meat loaf. Many cooks thicken by sprinkling one tablespoon or more of flour onto the pan juices before adding liquid. The following method is easier, faster, and never produces lumps. Stir in one-quarter cup or more of heavy cream just before serving if you want a creamier, richer-tasting sauce." --Mark Bittman
Ingredients
1 cup dry white wine
1/2 cup chopped onion
3 cups plus 3 or 4 tablespoons chicken, beef, or vegetable stock, or water, warmed
1/2 cup minced giblet or other meat, or more (optional)
2 tablespoons cornstarch, or a bit more
Salt and freshly ground pepper to taste
Instructions
Spoon off all but 1 or 2 tablespoons of the cooking fat (if there are dark, non-fatty juices in the skillet or roasting pans leave them in there). Add the wine and onion and turn the heat to high. Cook, stirring and scraping, until most of the wine has evaporated, the onion is soft, and the bottom of the pan is clean, about 5 minutes.
Add the 3 cups of stock or water and continue to cook, stirring, until reduced by about half, 5 to 10 minutes. If you have any solids -- such as minced giblets -- now is the time to add them. Combine the remaining stock with the cornstarch and turn the heat to low. Stir the cornstarch mixture into the liquid; it will begin to thicken almost immediately.
Cook, stirring, for about 5 minutes; season to taste. If the sauce is not as thick as you'd like, combine another tablespoon of cornstarch with 1 tablespoon of water or stock and add to the mixture. Cook another 5 minutes and serve.
Yield: 2 cups
Thickened Reduction Sauce or Pan Gravy
The Author says: "This is the standard gravy for turkey or meat loaf. Many cooks thicken by sprinkling one tablespoon or more of flour onto the pan juices before adding liquid. The following method is easier, faster, and never produces lumps. Stir in one-quarter cup or more of heavy cream just before serving if you want a creamier, richer-tasting sauce." --Mark Bittman
Ingredients
1 cup dry white wine
1/2 cup chopped onion
3 cups plus 3 or 4 tablespoons chicken, beef, or vegetable stock, or water, warmed
1/2 cup minced giblet or other meat, or more (optional)
2 tablespoons cornstarch, or a bit more
Salt and freshly ground pepper to taste
Instructions
Spoon off all but 1 or 2 tablespoons of the cooking fat (if there are dark, non-fatty juices in the skillet or roasting pans leave them in there). Add the wine and onion and turn the heat to high. Cook, stirring and scraping, until most of the wine has evaporated, the onion is soft, and the bottom of the pan is clean, about 5 minutes.
Add the 3 cups of stock or water and continue to cook, stirring, until reduced by about half, 5 to 10 minutes. If you have any solids -- such as minced giblets -- now is the time to add them. Combine the remaining stock with the cornstarch and turn the heat to low. Stir the cornstarch mixture into the liquid; it will begin to thicken almost immediately.
Cook, stirring, for about 5 minutes; season to taste. If the sauce is not as thick as you'd like, combine another tablespoon of cornstarch with 1 tablespoon of water or stock and add to the mixture. Cook another 5 minutes and serve.
Yield: 2 cups