Susan Sampson” />
Craving gravy? This riff on my basic Hasty Gravy is plentiful and can be prepared in advance. The cider accents are excellent with turkey, pork or game. Need a gravy guide? Hop on My Gravy Train. Gluten-free? Click here.
1/4 cup (60 mL) unsalted butter, bacon grease, duck fat or schmaltz
1/2 cup (125 mL) all-purpose flour
3 cups (750 mL) low-sodium chicken stock
1 cup (250 mL) unsweetened hard cider
1 tbsp (15 mL) soy sauce or worcestershire sauce
1 tsp (5 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
Browning to taste
In medium pan, melt fat on medium heat. Add flour and whisk constantly, 1 to 2 minutes, until slightly golden. While whisking vigorously, gradually add stock and cider. Whisk until smooth. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, reduce heat to medium-low and simmer, whisking often but gently, 3 to 5 minutes, until thickened and velvety.
Remove from heat. Adjust salt. Add browning.
Makes 4 cups (1 L).
- If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool to room temperature before using.
- Whisk vigorously when adding the stock, or the gravy will be lumpy.
- Instead of soy sauce or worcestershire, you can add a few dashes of Maggi seasoning.
- Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
- The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
- You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
- If you have juices from a roast, add them to the gravy.
Credit: Susan Sampson
Tested in Imperial