Herb Gravy with Pan Drippings
Enjoy all the rich flavors of Thanksgiving in this herb gravy
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Equipment List
- Dutch oven or heavy-bottom pot
- Whisk
- Small mixing bowl
- Immersion blender (optional)
Ingredients
- 6 Tbsp unsalted butter
- 1 c red onion or shallots- minced
- 2 Tbsp fresh sage and thyme mixture - 2 Tbsp total (not each), finely chopped
- 1/2 c flour
- 1/2 c white wine
- 3 c chicken stock
- 5 Tbsp pan drippings- from roasted turkey, chicken, or roast
- 1 tsp salt
- 1/4 tsp black pepper
Preparation Instructions
- Mince onion (shallots)
- Chop fresh herbs
- If needed, skim fat from drippings
Cooking Instructions
- Preheat to 111°F
- Add 6 Tbsp unsalted butter to pan
- Add 1 c red onion or shallots to pan
- Saute and stir frequently
- Note: Looking for a slight caramelization of the onions. Use caution not to burn.
- Add 2 Tbsp fresh sage and thyme mixture to pan
- Stir ingredients constantly
- Add 1/2 c flour to pan
- Continue stirring
- Add 1/2 c white wine to pan
- Deglaze pan
- Add 3 c chicken stock to pan
- Whisk constantly as you add stock until smooth
- Stir ingredients
- Whisk ingredients
- Add 5 Tbsp pan drippings to pan
- Whisk ingredients
- Optional but recommended step, use immersion blender to puree gravy until smooth.
- Add 1 tsp salt and 1/4 tsp black pepper to pan
- Whisk ingredients