Main Course · Serves 2
Classic Gravy with Fresh Herbs
- Difficulty
- medium
- Rating
- No ratings yet
Instructions
3 steps-
1
PREP: Peel and mince half the shallot (save remaining for another use). Peel and mince 1 clove garlic. Chop remaining thyme leaves and remaining sage leaves until you have ¼ tsp of each.
-
2
SIMMER: Melt 1 TBSP butter in a large pan over medium-high heat. (If it’s clean, use the same pan you used for the stuffing.) Add shallot, garlic, chopped thyme, and chopped sage. Cook, stirring, until fragrant, 1 minute. Add flour; whisk constantly until incorporated, 30 seconds. Slowly whisk in ¾ cup water, demi-glace, and stock concentrate. Bring to a boil, then immediately reduce to a low simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.
-
3
SERVE: Serve gravy with mashed potatoes
From the same drawer
