Cider and Sage Gravy
Make-Ahead Cider and Sage Gravy is a delicious no-drippings gravy for holidays or every day!
Servings: 1 quart
Equipment
- food processor, blender, or immersion blender
Ingredients
- 4 Tbsp unsalted butter, divided
- 1 1/2 cups finely diced onion, about 1 medium onion
- 1 large clove garlic, finely minced
- 1/3 cup all purpose flour
- 1 cup apple cider
- 1 tsp Worcestershire sauce
- salt to taste, depending on the salt levels in your stock
- 3 cups chicken stock, (use vegetable stock for vegetarian)
- 1 large handful sage leaves tied in a bundle, or about 1/4 cup (loosely packed) chopped fresh sage
- Fresh ground black pepper to taste
Instructions
- Add 1 tablespoon of butter to a heavy bottomed pan, and sauté the onions for about 30-40 minutes, over low-medium heat until they are soft and nicely browned. Take your time here and let them get nice color, it will result in great flavor later on.
- Add the garlic, and sautee for 1-2 minutes more.
- Add the rest of the butter to the pan, and while it is melting, add the flour, stirring as you go to avoid lumps.
- Cook the roux for about 10-15 minutes, you're going to want to stir often, until it's a rich amber brown color, but not burnt!
- Slowly stir in the apple cider, Worcestershire sauce, and salt, and continue stirring until everything is smooth.
- Add the chicken stock and the sage, stir until everything is evenly incorporated, and gently bring the gravy to a simmer.
- Simmer for about 10 minutes or until thickened. This gravy isn’t super thick, but it should definitely coat the back of a spoon. Taste to adjust the seasonings.*
- If you are serving right away, remove the sage leaves (if you left them whole), and you can either serve the gravy as is, strain if you want a very smooth gravy, or blend it like I do for lots of body.
- If you are making this gravy ahead, refrigerate and then re-heat when ready to serve.
- This recipe makes 1 quart of gravy.
Notes
* If your gravy is a bit too sweet add a small touch of cider vinegar to counteract it. If you would like a darker gravy add a small drop of gravy browning (natural caramel color.)
Recipe adapted from Rachael Ray.
Nutrition
Serving: 0.25 cup · Calories: 64 kcal · Carbohydrates: 7 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 106 mg · Potassium: 91 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 90 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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