Updated: Nov 16
Your Aunt Martha may have her recipe, it's what you love on your mashed potatoes once a year. But do you dream about it for the rest of your cozy winter evenings? The cold weather sticks around, and I'm telling you, this is the gravy you will keep coming back to until the daffodils poke their heads out. Why? Because it's perfect. It is though! It's thick and rich, well balanced, complimentary, in that it doesn't steal the show from your beautiful roast. No lumps. It's never oily. You can omit the herbs and it's still glorious, or add herbs that will better compliment your meal. Trust me, it's perfect.
This makes about 3 cups of thick gravy. And guess what? It doubles and triples perfectly......
2 tbsp pan drippings
2 tbsp butter
3 tbsp flour
1/4 cup white vermouth
1 pint (2 cups) Lily's Ladle Bone Broth (chicken or beef work equally well)
1 tsp soy sauce
1 dash worcestershire sauce
1/4 tsp dry sage
1 inch fresh rosemary sprig
Salt and Pepper to taste
1. Warm your broth in a small sauce pan.
2. In your roasting pan (or any wide bottomed pan) melt the butter into the pan drippings over med-low heat. Sprinkle flour over the fats slowly, whisking as do you so. Keep whisking as the flour and fat combine and brown, about 5-7 minutes.
3. Increase heat to med-high and add vermouth SLOWLY and keep whisking. This will make the roux (your fat and flour combination) clump together and the vermouth will bubble fast and disappear. This is good, keep whisking.
4. Now add your warm broth SLOWLY and keep whisking- you're aiming for almost constant whisking through this process. Just keep adding the broth and whisking until the broth is completely incorporated and the gravy is smooth, about 5-7 minutes.
5. Add the soy sauce and Worcestershire sauce, keep whisking.
6. Add the herbs and salt and pepper to your taste. Keep whisking. Taste to adjust and any more herbs you might like. Remove the sprig of rosemary and serve immediately. Enjoy!