Side Of Gravy Recipe
Rich and flavorful gravy made to pair perfectly with our roasted turkey. Ideal for drizzling or dunking any of our extraordinary subs.
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Ingredients
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Base & Deglaze
Stock & Flavor
Finishing & Seasoning
Method
Base & Deglaze
- 1
Heat fat and sweat aromatics
In a medium saucepan over medium heat, melt the unsalted butter with the oil. Add the minced shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Make the roux
Sprinkle the all-purpose flour over the softened shallots and garlic. Stir continuously with a wooden spoon or whisk to coat the aromatics and cook the raw flour taste away, 2–3 minutes. The mixture should become nutty and lightly golden but not burnt.
- 3
Deglaze (optional)
If using wine or sherry, pour it in now to deglaze the pan, scraping any browned bits from the bottom. Cook until the liquid mostly evaporates, about 1–2 minutes.
Stock & Flavor
- 4
Add stock gradually
Slowly whisk in the turkey stock and cold water in a steady stream to prevent lumps. Increase heat to medium-high and bring to a gentle simmer while whisking to keep the sauce smooth.
- 5
Simmer with aromatics
Add the thyme sprigs and bay leaf. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the gravy thickens to a smooth, pourable consistency, about 8–12 minutes. Skim any foam or excess fat from the surface with a spoon if desired.
- 6
Adjust color and depth
Stir in the soy sauce and Worcestershire sauce. Taste and continue simmering 1–2 minutes to meld flavors. If the gravy is too thin, simmer a few more minutes; if too thick, whisk in up to 2 tablespoons additional cold water or stock, 1 tablespoon at a time.
Finishing & Seasoning
- 7
Strain and finish (optional)
Remove from heat. Discard thyme and bay leaf. For an ultra-smooth gravy, strain through a fine-mesh sieve into a clean saucepan or bowl, pressing gently on solids to extract flavor.
- 8
Enrich and season
Return strained gravy to low heat. Stir in the heavy cream if using. Whisk in the cold butter pieces one at a time until incorporated for a glossy finish. Season with freshly ground black pepper and salt to taste.
- 9
Keep warm and serve
Keep gravy warm over the lowest heat or in a thermos for serving. If storing, cool to room temperature then refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of stock or water and whisking to loosen before serving.