Thickened reduction sauce or pan gravy from How to Cook Everything: Simple Recipes for Great Food (page 792) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on April 07, 2018

    I don’t normally make gravy but am more accustomed to the type made with a flour roux. This gravy using white wine and shallots then cornstarch for thickening certainly had a different flavor than flour-thickened, not any better to me, but it came together easily enough. It was clear-er, if that’s a thing, not as creamy. And the wine and shallots made it more acidic and bright, not what I expect in gravy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.