Calvados Pan Gravy
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 cups
Ingredients
- Turkey drippings reserved from roasting pan
- ¼ cup all-purpose flour
- ½ cup Calvados
- 4½ cups turkey or chicken stock or broth, low-sodium
- 2 tablespoons butter
Procedure
Pan or reduction gravy is the easiest sauce to make. It uses the pan drippings to add flavor to the sauce, a roux of flour and stock to thicken and any additional flavorings you wish to add.
Strain the drippings from the roasting pan through a sieve and press to extract the liquids; reserve the pan. Pour the drippings into a measuring jug or fat separator and allow to stand until separated, about 10 minutes. Pour off the excess fat, leaving approximately 1 tablespoon in the roasting pan.
Put the pan on the stove over medium-high heat. If the pan is large, place over 2 burners. Add the flour and with a flat whisk, blend with the fat until well combined. Add the calvados and stock and whisk until the browned bits in the pan are dissolved. Simmer, whisking frequently, until reduced by about half —about 10 minutes.
Remove from the heat, add butter and swirl the pan until the butter melts. Strain the gravy through a fine-mesh sieve and serve immediately or keep warm over a low heat.
Strain the drippings from the roasting pan through a sieve and press to extract the liquids; reserve the pan. Pour the drippings into a measuring jug or fat separator and allow to stand until separated, about 10 minutes. Pour off the excess fat, leaving approximately 1 tablespoon in the roasting pan.
Put the pan on the stove over medium-high heat. If the pan is large, place over 2 burners. Add the flour and with a flat whisk, blend with the fat until well combined. Add the calvados and stock and whisk until the browned bits in the pan are dissolved. Simmer, whisking frequently, until reduced by about half —about 10 minutes.
Remove from the heat, add butter and swirl the pan until the butter melts. Strain the gravy through a fine-mesh sieve and serve immediately or keep warm over a low heat.
Calvados Pan Gravy
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 cups
Ingredients
- Turkey drippings reserved from roasting pan
- ¼ cup all-purpose flour
- ½ cup Calvados
- 4½ cups turkey or chicken stock or broth, low-sodium
- 2 tablespoons butter
Procedure
Pan or reduction gravy is the easiest sauce to make. It uses the pan drippings to add flavor to the sauce, a roux of flour and stock to thicken and any additional flavorings you wish to add.
Strain the drippings from the roasting pan through a sieve and press to extract the liquids; reserve the pan. Pour the drippings into a measuring jug or fat separator and allow to stand until separated, about 10 minutes. Pour off the excess fat, leaving approximately 1 tablespoon in the roasting pan.
Put the pan on the stove over medium-high heat. If the pan is large, place over 2 burners. Add the flour and with a flat whisk, blend with the fat until well combined. Add the calvados and stock and whisk until the browned bits in the pan are dissolved. Simmer, whisking frequently, until reduced by about half —about 10 minutes.
Remove from the heat, add butter and swirl the pan until the butter melts. Strain the gravy through a fine-mesh sieve and serve immediately or keep warm over a low heat.
Strain the drippings from the roasting pan through a sieve and press to extract the liquids; reserve the pan. Pour the drippings into a measuring jug or fat separator and allow to stand until separated, about 10 minutes. Pour off the excess fat, leaving approximately 1 tablespoon in the roasting pan.
Put the pan on the stove over medium-high heat. If the pan is large, place over 2 burners. Add the flour and with a flat whisk, blend with the fat until well combined. Add the calvados and stock and whisk until the browned bits in the pan are dissolved. Simmer, whisking frequently, until reduced by about half —about 10 minutes.
Remove from the heat, add butter and swirl the pan until the butter melts. Strain the gravy through a fine-mesh sieve and serve immediately or keep warm over a low heat.