|The juices from a roasting joint, in the roasting tin|
|425ml white wine, red wine, dry cider or stock|
|Salt and freshly milled black pepper|
|Need help with conversions?|
This recipe is from the Delia Online Cookery School with Waitrose
Firstly tilt the pan so the juices flow into one corner, then spoon off most of the fat from the juices.
Keep the spoon level and be careful not to scoop up any of the meat juices with the fat.
Place the tin over a high heat, then with a spoon, scrape the sides and base of the roasting tin to release all the lovely caramelised bits.
Pour in the wine, cider or stock (or both) and keeping the heat high allow the whole thing to bubble. Turn the heat down to medium and let the gravy reduce until its half its original volume which will take about 10-12 minutes.
Finally, taste and season.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
Win an Induction Hob from Argos
Fruit cake mix and cooking tine
23 Jul 2014 12:42
Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
|Food and travel||
Short break ideas
13 Jul 2014 08:31
16 Jul 2014 11:02
|Can Anyone Help?||
Square quiche tins
23 Jul 2014 00:34
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37