A stock based sauce with thickened cooking juices, served with roasted meats and beef dishes.
Pour the cooking juices and the fat from the meat you are roasting into a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the excess fat.
Put the roasting tin onto a low heat, add the wine and deglaze the pan using a silicon spoon. Once the wine has reduced by half add the flour and stir into a paste. Then add the beef or chicken stock and reduce by half. Finally add the cooking juices and stir while simmering for 10 minutes.
«Use red wine for dark meat and white wine for poultry dishes.»