Mikkel Vang
Hands-On Time
30 Mins
Total Time
30 Mins
Other Time
Yield
Serves 6-8

How to Make It

Step 1

Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface.

Step 2

Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into the cup with the pan juices.

Step 3

Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices and the thyme. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat. Remove and discard the thyme and stir in 1 teaspoon salt and 1/2 teaspoon pepper.

Ratings & Reviews

/5
Reviews
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