Originally Posted by Wampus
Well.....you farkin TEASE!!!
Like a glaze? Dippin sauce? How thick are you talkin? Do you glaze the roast when done or each slice after carving?
Details. DETAILS!!!! I NEED DETAILS WALTER!!!!
Shut the fark up, Donnie!
Usually, I'll take two of the small cartons of heavy cream, about a fourth of a bottle of good red wine and about two or three palms full of black peppercorns. Put that in a saucepan and simmer real low for about an hour. It will thicken to the point of a kind of thin gravy.
After that, I'll S&P the sauce to taste.
To start, maybe use one little carton of heavy cream, 1/8 bottle of decent red wine (the kind you'd actually drink) and a couple palm fulls of peppercorns just to try out first. The longer it simmers, the thicker it gets, the tastier it gets! It do not suck!
Oh, afterwards, I just spoon some over the sliced meat. Or, you could use it as a dipping sauce. Whatever floats you In-N-Out!
good enough, Donnie???!!