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Turkey Gravy from Stock

Turkey gravy from stock in a gravy boat topped with a sage leaf
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Boxed or homemade stock simmered with onion, carrot, celery, garlic and herbs, strained and thickened with a golden butter roux, then finished with cold butter for shine. A rich, reliable gravy in 35 minutes.

Ingredients

Scale

For the Flavored Stock

  • 4 cups low-sodium turkey or chicken stock
  • 1/2 yellow onion, sliced
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 6 black peppercorns

For the Gravy

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp dried rubbed sage
  • kosher salt and black pepper to taste

To Finish

  • 1 tbsp cold unsalted butter
  • 1/2 tsp fresh lemon juice (optional)

Instructions

  1. Combine the stock, onion, carrot, celery, garlic, thyme, bay leaf and peppercorns in a saucepan. Bring to a boil, then simmer 20 minutes until reduced to about 3 cups.
  2. Strain the stock, discard the solids and keep it hot.
  3. Melt 4 tablespoons butter in a second saucepan over medium heat, whisk in the flour and cook 4 minutes, whisking constantly, until golden-brown.
  4. Gradually whisk in the hot stock until smooth, then stir in the sage.
  5. Simmer 5 minutes, stirring often, until the gravy coats the back of a spoon.
  6. Off the heat, whisk in the cold butter and lemon juice, if using. Season with salt and pepper and serve.

Notes

Makes about 3 cups (12 servings of 1/4 cup). Refrigerate for up to 2 days or freeze for 2 to 3 months. Reheat with a splash of stock, whisking, until it boils.

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-gravy-from-stock/