Make-Ahead Herbed Peppercorn Brown Gravy Recipe
This make-ahead brown gravy is so delicious you'll lick the pot. Best part is that it can be made fully in advance for a totally stress-free meal.
Servings: 6
Ingredients
- 4 tbsp butter
- ¾ cup minced onion from about ½ of a large onion
- 1 tsp kosher salt divided use
- 4 tbsp flour
- 2 cups turkey broth (or chicken broth)
- 1 tbsp rosemary finely chopped
- 1 tsp freshly-ground black pepper
- ½ cup heavy cream (35% fat whipping cream)
Instructions
- Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and ½ tsp salt and cook until soft, about 5 minutes.
- Stir in flour and cook, stirring frequently, until it turns butterscotch colour.
- Very carefully whisk in the broth in a slow stream. Be careful, it will bubble up quickly.
- Stir in the rosemary and pepper and turn the heat down to low. Whisk in cream and remaining ½ tsp salt. When the mixture thickens, turn off heat and cover. PRO TIP: Let stand for 1 hour to infuse flavours.
- Just before serving, return the gravy to a simmer over low heat. For silky-smooth gravy, puree it with an immersion blender or force it through a fine-mesh sieve into a serving dish and discard solids.
Notes
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- Shown here served with a boneless turkey breast roast.