Some cooks find it awkward to make gravy the traditional way in a roasting pan with a wide surface area. Alternatively: Start the gravy while the roast is cooking. In a heavy saucepan, melt 1 tablespoon butter. Add 1 tablespoon flour and stir over medium heat until the flour starts to brown, 5 minutes. Add 2 cups broth (chicken or beef, depending on desired flavor), and simmer 10 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. When the roast is done, remove it from the roasting pan to a cutting board. Skim the fat from the surface of the drippings and add another 1/2 cup broth (or wine) to the drippings in the roasting pan. Stir all of the brown bits from the bottom of the pan into the liquid and pour it all into the sauce you have made. Heat to a simmer and stir to mix.

** Asian Recipes **