This gravy packs a real punch, and goes perfectly with roast beef for Sunday lunch. Make a big batch and freeze leftovers ready for the next roast
Provided by Matt Brown
Number Of Ingredients 4
- Melt the butter in a pan over a high heat. Bubble, swirling the pan until it turns a nut brown colour. Add the anchovies, and sizzle for 1-2 mins until they dissolve.
- Add the stock and vinegar. Bring to the boil and reduce for around 20 mins to the desired consistency. Sieve and serve.
Nutrition Facts : Calories 137 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
The last thing you want to do on Thanksgiving Day is rush to make a gravy from the turkey's hot pan drippings while the rest of the dishes get cold. Instead, this make-ahead gravy, inspired by the one my friend Lauren Kuhn makes at her annual Friendsgiving, relies on a base of caramelized red onion and gets its body from flour, milk and vegetable stock. (Stock concentrate paste is an especially useful pantry staple to keep on hand to make stock quickly.) Nutritional yeast is an optional umami enhancer that adds nuance and a rich, cheesy depth. Keep this covered in the refrigerator until it's ready to eat, then on Thanksgiving Day, reheat it on the stove or in the microwave. Drizzle it over everything.
Provided by Eric Kim
Categories sauces and gravies, side dish
Yield 2 cups
Number Of Ingredients 10
- Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
- Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
- Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)
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- Then, drop in the tomato paste and fish sauce. Stir to evenly distribute the umami boosters, before dumping in the sliced cremini mushrooms. Cook the mushrooms until the liquid is released and evaporated, about 10 minutes.
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- Heat oil in a large saucepan over medium-high. Cook turkey neck until golden brown all over, about 3 minutes per side. Transfer to a plate.
- Add mushrooms to the same saucepan and cook over medium-high, stirring occasionally, until browned all over, about 5 minutes. If pan is starting to look dry, add another teaspoonful or two of oil. Add onion and cook, stirring occasionally, until brown around the edges and softened, 6–8 minutes. Add herbs and cook, stirring constantly, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring to a boil and cook until wine is almost completely evaporated, about 5 minutes.
- Return turkey neck to pan and add broth; bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 25–30 minutes. Strain fortified broth through a fine-mesh sieve into a large heatproof measuring glass or small bowl; discard solids. (You should have 4 cups. If needed, add more broth or water to get you there.) Keep warm while you make the roux.
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