Perfect Gravy for a Crowd
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL): about | - |
| cal | 65 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 242 mg |
| % RDI: | - |
| iron | 4 |
| vit A | 1 |
| folate | 5 |
Our December 2004 issue story, "A Showcase Christmas Dinner," lets you in on some Test Kitchen secrets. Perfect gravy comes from good stock and a few tricks to keep it lump-free.
Preparation
Skim fat from pan juices in turkey roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat.
Additional information :
Flavourings
Replace 1 cup (250 mL) stock with 1 cup (250 mL) red wine. Or add a splash of bourbon or rye.
Whisk in 2 tbsp (25 mL) jelly, such as red currant, apple or sweet red pepper.
Stir in 2 tbsp (25 mL) minced fresh parsley.
Lump-Free Gravy
It is important to gradually whisk stock into pan.
Whisk constantly with flat whisk.
Strain gravy through fine sieve.
Source : Canadian Living Magazine: December 2004
- Keywords : Condiments/sauces; Simmer; Christmas; Stock; Flour;
Related content
-
Sweet-and-Sour Onion Chutney
Look for 100 per cent cranberry juice, not from concentrate. It is more intensely flavoured, tart...
-
Honeyed Figs
The fruity orange flavour of this delicious compote matches beautifully with crisp Walnut...
-
Fig and Wine Conserve
This glossy, spiced conserve is particularly good with creamy blue cheese and old Cheddar. It's...
-
Basic White Sauce
We made this rich and creamy béchamel sauce a little on the thin side so that our baked pastas...
