Saturday, November 18, 2006

RECIPE: Turkey Gravy


Good Old Gravy
Makes 4 Cups

1 cup white wine
3 tbs butter
3 tbs flour
3 tbs water or stock
deglazed juices

While the turkey is resting, deglaze the pan on top of the stove by using some of the stock. Pour out all the contents from the roasting pan and strain the pan juices and remove the fat. Place the pan back on the stove and melt the butter, pour in the strained liquid. In a small dish, combine flour and water and mix until a runny paste forms, add more water if needed. Add the paste, wine and rest of stock to the pan. Cook the mixture over medium heat, stirring frequently, until it is very thick and brown. Watch it carefully so that it does not burn.

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