Ultimate Make-Ahead Gravy
From Robby Melvin
Total Time: 50 minutes
Yield: 4 cups
Ingredients
½ cup butter
½ cup all-purpose flour
4 cups easy chicken stock
5 to 6 Tablespoons easy chicken stock **Optional
1 teaspoon rubbed sage
¾ cup kosher salt
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
Ingredients
Melt butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until mixture is light brown and smooth. Slowly whisk in 4 cups stock. Increase heat to high; bring to a boil, whisking occasionally. Reduce heat ro medium; stir in sage and next 4 ingredients. Simmer, stirring occasionally, 10 to 15 minutes or until desired thickness.
To make ahead, cool gravy completely. Cover and chill up to 3 days. Cook gravy and, if desired, 5 to 6 Tablespoons Easy Chicken Stock in a Dutch oven over medium-low heat, stirring occasionally, 15 to 20 minutes or until hot.
Chef Notes:
Mushroom Gravy: Heat 1 ½ Tablespoons olive oil in a medium skillet over medium-high heat. Add 1 (8 oz) package sliced cremini mushrooms; saute 6 minutes or until tender and browned. Stir in 1 Tablespoon butter and 1 Tablespoon minced shallot; saute 2 minutes. Add salt and ground pepper to taste. Prepare recipe as directed through Step 1 or Add mushrooms. Cook over medium heat, stirring occasionally, 5 minutes. Hands-on 35 minutes, Total 45 minutes.
Fresh Herb Gravy: Prepare recipe as directed through Step 1 or Stir in 1 Tablespoon chopped fresh flat-leaf parsley, 1 teaspoon thinly sliced fresh chives, ½ chopped fresh tarragon, and ½ teaspoon fresh lemon juice. Cook medium heat, stirring occasionally, 5 minutes. Hands-on 25 minutes, Total 35 minutes.
Sherry Gravy: Prepare recipe as directed through Step 1 or remove pan from heat; stir in ¼ cup sherry, bourbon, or brandy. Return to medium heat. Cook, stirring occasionally, 5 minutes. Hands-on 25 minutes, total 35 minutes.
