Yield: 6 servings
|¼ cup||Wine, red|
|3 tablespoons||All-purpose flour|
|Seasonings: salt, pepper,|
Pour off fat from pan drippings and reserve. Pour liquid portion of drip- pings into a 2 cup measuring cup. Deglaze pan with wine: white for chicken and pork, red for beef or game. Pour wine into measuring cup. Add stock to reach 2 cups. Add back to pan 3 tablespoons of fat.
Place on a burner over medium heat. Stir in flour and cook one minute, whisking constantly. Slowly pour in stock mixture. Heat until boiling. Season to taste with salt, pepper, and herbs as desired.
Recipe By : Elizabeth Powell From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking