I roasted some beef and feeble the dripping for this… the taste is terribly plump and wealthy. The addition of crimson wine is one factor that I might per chance no longer moderately resolve if I loved or no longer.. I tasted it earlier than the wine went in and it changed into once very gracious then too.. per chance next time I try with intention much less wine and watch how it compares. I did reduce down the recipe and even supposing I also diminished the salt, it changed into once moderately salty, per chance the fault of the commercial consumme that I purchased? Subsequent time I will recede the salt out or add it later to taste. I had some scrapings of beef scraps from cutting the meat and shoved them into the gravy too, YUM 🙂 Please watch my score blueprint: 4 stars for a wonderfully wealthy gravy that I will fabricate again. Thanks!