Make Ahead Gravy
Makes about 4 cups
Equipment
- Small sauce pot
- Whisk
- Fine mesh sieve
Ingredients
- 1 tsp vegetable oil
- 2 shallots roughly chopped
- 3 cloves garlic smashed
- ¼ cup sherry wine
- 4 Tbsp butter
- 4 Tbsp 4 Tbsp fat skimmed from the thanksgiving stock (recipe here!)
- ½ cup flour
- 4 cups thanksgiving stock or turkey stock of choice (room temperature)
- 3 sprigs of thyme
- 2 sprigs of fresh rosemary
- 4 sage leaves
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- Kosher salt and black pepper
- 1 tsp red wine vinegar optional
Instructions
- In a small sauce pot, over medium low heat, add oil and sauté shallots until slightly soft and browned, about 5 minutes.
- Add in garlic, and cook until slightly soft, about 2-3 minutes.
- Deglaze the pan with sherry, and reduce until just about dry, scraping the bottom of the pan to release the brown bits.
- Add in butter and fat and melt.
- Stir in flour and cook about 1-2 minutes.
- Slowly whisk in stock. Cook over medium heat, whisking constantly, until the sauce is simmering and thick.
- Reduce heat to low, and add in thyme, rosemary and sage.
- Simmer on low, stirring frequently while scraping the bottom, to prevent scorching, about 20- 30 minutes.
- Stir in Worcestershire and soy sauce.
- Season to taste with salt and pepper. I like a hefty amount of pepper in this.
- Stir in vinegar if using.
- Strain through a fine mesh sieve. Let cool and store in desired containers. Store 3-5 days in fridge, or freeze up to 3 months.
- On thanksgiving, if there are any nice drippings (not too fatty) from the turkey, I like to whisk them in as well!
Notes
Reheating from the fridge: add gravy to a small pot and reheat over low heat whisking frequently. You can always add a splash of stock if it is too thick.
Reheating from frozen: add gravy to a small pot and reheat over low heat stirring constantly, to prevent any of the gravy from burning. Make sure to bring the gravy up to a full simmer and whisk to insure a smooth consistency. You can also transfer the gravy from the freezer to the fridge the day before you want to serve it to make for a quicker reheat 🙂
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