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Nutrition & Wellness

3 Herb Gravy

4 cups chicken stock
1/4 cup Madeira wine
1/4 cup shallots, chopped
1 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
1 tbsp fresh chopped lavender (optional)
to taste sea salt
to taste black pepper
1 tbsp olive oil
1/2 cup flour
1/2 cup chicken stock
  1. Make a slurry with 1/2 cup flour and 1/2 cup chicken stock. Set aside.
  2. Place olive oil in a sauce pan.
  3. Sauté shallots until clear, about 3 minutes.
  4. Deglaze with Madeira. Let cook down about 2 minutes.
  5. Add chicken stock and herbs.
  6. Add slurry and whisk until there are no more lumps.
  7. Bring up to a boil and turn down to a simmer.
  8. Stir occassionally so gravy does not stick on the bottom of the pan and create a burnt flavor. (If the bottom does start to burn, simply place gravy in a new pan and continue.)
  9. Cook for about 1 hour on low heat.
  10. Season with sea salt and pepper.
  11. You can add turkey drippings to gravy as well.


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