Balsamic Gravy Recipes

BALSAMIC GRAVY

Steps:

• Pour off excess fat from roasting pan (reserving dark liquid and browned bits). Add chicken broth to pan; cook over medium-high heat, scraping up browned bits, until liquid has reduced by half, 5 to 7 minutes.
• Meanwhile, in a small bowl, whisk flour with water.
• Reduce heat to medium; whisk in flour mixture and balsamic vinegar until sauce is completely smooth and has thickened, 1 to 3 minutes.

SAUSAGES WITH QUICK ONION GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
• Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.

BALSAMIC CREAM SAUCE

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

BALSAMIC GRAVY

Steps:

• Pour off excess fat from roasting pan (leaving behind dark liquid and browned bits). Add broth to pan; cook over medium-high heat, scraping up browned bits with a wooden spoon, until liquid is reduced by half, 5 to 7 minutes.
• In a small bowl, whisk together flour and the water. Reduce heat to medium; whisk flour mixture and vinegar into pan until gravy is completely smooth and has thickened, 1 to 3 minutes.

TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY

Steps:

• Preheat oven to 325°F.
• Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
• If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
• Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
• Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
• Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
• Strain turkey stock.
• Melt butter in large skillet over medium-high heat.
• Add sliced onions; saute 10 minutes.
• Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
• Add flour; stir 1 minute. Gradually whisk in turkey stock.
• Boil until gravy thickens, stirring often, about 3 minutes.
• Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
• Add juices to gravy.
• Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
• Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
• Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

ROAST TURKEY WITH CARAMELIZED ONION BALSAMIC GRAVY

Steps:

• Preheat oven to 400 degrees.
• Make a paste out of olive oil, salt, pepper, paprika, garlic powder, and duck sauce.
• Rub spice mixture all over the turkey. Place turkey, breast side down, in a large roasting pan. You can sprinkle on more of the pepper, paprikea, and garlic powder if desired. Let turkey come to room temperature for 20 minutes. Bake 2 hours, covered. (Tie the legs together with kitchen twine or secure with foil.).
• Lower temperature to 350 degrees. and uncover. Turn turkey breast side up, being careful not to prick skin. Bake 1 hour.
• Flip turkey over again and baste with pineapple juice every 15 minutes for another 1/2 to 1 hour. Turkey is done when juices run clear when pierced with a fork. Place turkey on a platter; reserve liquid in pan for gravy.
• Prepare the gravy: Combine chicken stock, turkey giblets and neck if desired, quartered onion, and bay leaf in a pot. Simmer about 1 hour or until reduced to 3 cups of liquid, skimming the surface if necessary.
• In a large skillet, melt margarine over medium-high heat. Add sliced onions, rosemary, and sage and saute about 15 minutes or until onions are golden. Add Potato starch; stir 1 minute. Gradually wihisk in chicken stock mixture, discarding bay leaf, turkey neck, giblets, and quartered onion. Boil about 3 minutes or until the gravy thickens, stirring often. Whisk in the vinegar.
• Rewarm the gravy and thin with more chicken stock if necessary. Pour over sliced turkey or serve on the side.