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Savory Side Dish  •  November 3, 2022

Make Ahead Gravy

Make Ahead Gravy
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Make Ahead Gravy

Makes about 4 cups
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Servings 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 🙂
Tried this recipe?Let us know how it was!

Tags

  • Sauces & Salsa

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