Gravy - The Sauce That Pulls it All Together

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Photo of Gravy by Gretchen Miller Neuman for Qorkz. 

Photo of Gravy by Gretchen Miller Neuman for Qorkz. 

What Thanksgiving feast is complete without gravy.  You can put it on everythingother than the pie and the cranberries… Gravy is essentially a thickened drippings, broth and flavorings.  Periodically, I have added wine, usually port or madeira but this time I have added zinfandel because I had an opened bottle.  The key to cooking with wine is to make sure that the wine is drinkable, but don’t go crazy.  No one should consider a bottle of Screaming Eagle for sauce.  I know cooking schools use boxed wine so that should give you some guidelines. 

This sauce is based on a recipe by Anthony Bourdain in the November 2016 Food and Wine.  I was astounded by the addition of Worcestershire and fish sauce that tempted me to make it.  And so I have.  

The necessary ingredients are as follows:

  • Three quarts of turkey stock (chicken works as well)
  • 2 cups of red wine
  • 2 shallots chopped
  • 8 - 12 oz of butter
  • 1/2 - 3/4 cup of flour
  • 1 teaspoon fish sauce
  • 1/2 teaspoon of Worcestershire sauce
  • 1/4 Cup of turkey drippings
  • Kosher salt and pepper to taste 
  • 1 teaspoon of browning base such as Gravy Master or Kitchen Bouquet (this is my addition)

The first three ingredients go into a pot and cooked at a simmer until reduced by half.  This should take about 45 minutes.  Good gravy isn’t fast, but it is worth it.  When it reaches the proper volume strain the solids from the liquid and set aside.

Next up make a roux from the butter and flour.  How much you make depends on thick a gravy you want.  I thought the 8oz and 1/2 cup roux wasn’t quite thick enough for my liking… so I made more roux and added it.  Making this base is easy.  Melt the butter and mix the flour in until a a paste is formed.  Keep cooking on medium low heat stirring constantly.  The mix will change from a thick paste to a bubbly compound.  Keep cooking until thoroughly blended together and starts to brown.  Btw, once you get the hang of this, creole food will easily conquered.  Most gumbo requires a roux cooked until the color of a copper penny.  It can also be cooked up and stored in the freezer and pulled out with a melon baller a bit at a time as needed.

 

When the roux is ready start adding the winey stock.  Mix it in a bit at a time whisking to keep lumps from forming.  Add the fish sauce, drippings and Worcestershire sauce and browning base whisking constantly.  Technicallythe browning base isn’t needed, but I thought the gravy had a purplish-puce shade to it which personally I found off-putting.  It isn’t part of the original recipe and it is no skin off mynose if you leave it out.  This is your holiday.  Enjoy it as you want.  Bring the mix to a low boil to ensure that everything is thickened their fullest.  Taste to check for seasonings.  Add salt, pepper and even more fish sauce or Worcestershire sauce until you are satisfied.  Remember to add these seasonings a bit at a time.  You can always add more, but can’t subtract them.

Voilá! You have gravy.  And as an added bonus it can largely be done ahead of time.  Time management is important.

Wine pairing: Whatever red you use in the gravy.  You had to stir a lot.  You deserve it.