make ahead gravy is the secret to stress-free meals

Why do I swear by this cider + sage gravy?

1. Make-ahead ~ it actually gets better as it waits in the fridge.
2. No drippings ~ pantry-friendly; no bird required (yes, that means gravy on tenders and fries if the mood strikes!).
3. Cider + sage ~ fresh apple cider adds gentle sweetness that balances savory browned onion, garlic, sage, and black pepper ~ and it gives a naturally golden hue.
4. Big batch ~ makes about 1 quart, so you can ladle generously.

If your holidays are anything like ours, there’s nothing that causes more tension than the last minute gravy making. Any kitchen’s a stressful place to be minutes before a big holiday meal, but no one has a more nerve jangling job than the gravy maker. Or I guess I should say gravy makers, because there’s usually at least 2 or 3 hovering over the pan as it bubbles away on the stove. And of course there’s always a problem ~ why is it so pale, or lumpy, or greasy?? Or the worst problem of all…there’s not enough!

how to make no-drippings cider + sage gravy

No drippings? That just means there’s no roasted bird or joint of meat to donate flavorful drippings and fond. So how do we build that critical flavor without the bird? We build it right in the pan, from scratch.

• Maillard browning without the bird ~ it’s the fond you create as onions cook down, the nutty depth from browned butter, and the savor of a rich brown roux. In a make-ahead, no-bird gravy you simply build those browned bits instead of borrowing them. Get things as brown as you can without burning ~ each shade deeper = more flavor.
• For body I whiz the gravy in my food processor; the soft browned onions blend right in and give a silky, spoon-coating texture.

how I boost flavor in my no drippings gravy

• I use a good quality chicken stock.
• Often I’ll add a fortified dry wine like sherry, marsala or vermouth. In this case I use fresh apple cider. Hard cider would work well too.
• Fresh herbs like sage add a brightness you can’t get from dried.
• Be sure to taste before serving, often an extra dash of salt or pepper is needed. I’ll sometimes finish with a splash of Worcestershire sauce, vinegar, or lemon juice to wake up the flavor.
• A no drippings gravy also means you can make it ahead, and that’s good because it allows the flavor to develop and deepen.

how to cook with fresh sage

Sage is a hardy fall herb and gives my cider and sage gravy a soft woodsy flavor

• Sage has a beautiful earthy perfume, I can’t resist rubbing my fingers over the velvety leaves and drinking in that scent. It works really well with chicken, pork, and of course, lamb. Fresh sage features in my Homemade Chicken Apple Sausage, and I make a delicious Hard Cider Braised Pot Roast with lots of fresh sage.
• It adds a nice note to fall root veggies like carrots and parsnips, etc. (See my Roasted Rainbow Carrots with Browned Butter and Sage) It pairs perfectly with pumpkin and all other winter squash, andI love it in cream sauces and gratins. One of my favorite recipes on the blog is my Instant Pot Cheddar Risotto with Sage ~ it’s a super simple quick meal and the flavors are amazing.
• To use fresh sage remove any tough stem ends, and then either finely mince it, or stack the leaves, roll up like a cigar, and finely slice them into shreds. the fancy term is chiffonade, and it’s the same way you’d slice basil.
• Sage is one of the strongest and most pungent of all the herbs, so use a light hand with it at first. Some people find too much sage off-putting, but I can’t get enough!

what to serve with cider and sage gravy

• roast chicken or fried chicken
• roast pork
• ham
• beef pot roast
• your favorite meatloaf or salisbury steak
• roasted or mashed potatoes
• biscuits
• stuffing
• try using it as a base for casseroles, pot pies, cottage pie, or shepherd’s pie