First of all, thanks everyone!! \:\) I'll keep you posted


DC,


If you're around. I have the roast in the oven and it's cooking. Can you explain the highlighted portion of this: Add the wine, I get that. Reduce the wine by half. Dump half out or add again another half the amount of wine???? What am I not seeing? If you don't get this, oh well, I'll wing it.


Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.



Thanks


TIS

Last edited by The Italian Stallionette; 01/19/08 06:17 PM.
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