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REDUCING PAN JUICES
FOR GRAVY
To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bit to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
Tip Courtesy of Taste Of Home.
Visit Taste of Home
FOR GRAVY
To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bit to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.
Tip Courtesy of Taste Of Home.
Visit Taste of Home