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Bourbon Gravy Ruth M. Star 2 Tbsp. unsalted butter 2 Tbsp. flour turkey pan juices, strained and de-fatted 1 cup white wine ¼ cup bourbon 2 cups strong chicken or turkey stock 1 Tbsp. finely chopped fresh sage fine sea salt and fresh ground black peppercorns to taste In a 2 quart saucepan over medium heat, melt the butter, add the flour and cook, stirring for 2 minutes. Add the turkey pan juices, wine, water, bourbon, and stock. Bring the sauce to a boil and reduce the sauce to about 2 cups. (No need to stir.) Add the sage and season to taste with salt and pepper. Reheat when ready to serve. Note: You can make this up to 1 hour in advance. When you are ready, reheat to serve. |
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Lamb Gravy for Roast Marty Flint Pour all juice from roasting pan into 4 cup glass measure. Let grease rise and remove it. You should have about ¼ cup brown juice remaining. Add ¼ cup flour and whisk in. Add water to make two cups of liquid. Pour into the roasting pan, add lemon pepper and salt to taste and stir until boiling. Note: This is a great way to make gravy - better than just making it in the roasting pan. Lemon pepper is good but a little lemon juice is also a good addition to any gravy. |
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