Login
Create Account
Bourbon Gravy
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Bourbon gravy.
-
Main Ingredient
pan drippings
-
Category: Sauces and marinades
-
Cuisine: Southern
-
Prep Time: 10 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
-
Posted By: KathyD
-
Posted On: Nov 16, 2021
Number of Servings:
Ingredients:
- 4 tablespoons - unsalted butter
- 1/2 cups - all-purpose flour
- 3 cups - to 4 cups low-sodium chicken broth
- - kosher salt and black pepper
- - roasting pan and its contents from the Cider-Glazed Turkey recipe
- 1/2 cups - bourbon or dry white wine
Directions:
Make the gravy base: Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, whisking, until smooth and golden brown, 4 to 5 minutes. Whisk in 3 cups of the broth, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.
Discard the vegetables from the reserved roasting pan and strain the pan drippings into a large measuring cup or bowl. You should have about 1½ cups of liquid. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)
Place the empty roasting pan across two burners. Add the bourbon and cook over medium-high heat, scraping up the bits stuck to the pan, for 1 minute. Add to the gravy base in the saucepan, along with the strained drippings, and cook until warmed through, 2 to 3 minutes.
Strain, if desired, and adjust the consistency with additional broth if necessary before serving.
Comments