Whiskey Gravy

Whiskey Gravy

With Thanksgiving almost here, we are going to make a couple more sides this week before the big day hits. First up is whiskey gravy, a rich and sweet brown gravy. Since everyone seems to like their gravy a little different, there are a lot of ways you can modify this to make it your own.

First off, if you are in a rush, you can skip the first 4 steps—in which you caramelize the vegetables—and just put the vegetables in when you add the broth. However, caramelizing the vegetables does add a nice flavor and some color. Also, if you like it thicker, you can increase the amount of flour and oil; just keep them in an equal ratio. Lastly, add salt at the end to your taste.

One major warning: when you add in the alcohol, do it away from fire. If you add it over the flames, it can flare up dangerously. I don’t want anyone to lose an eyebrow for their gravy!

Ingredients:

1 onion

1 large carrot

2 stalks celery

1/4c + 1 tsp turkey fat or oil

2 cloves garlic, smashed

¼ c flour

1/3 c whisky or bourbon

2 c chicken broth

4 or 5 sprigs thyme (or 2 tsp dried)

2 tsp rosemary (or 1 tsp dried)

Directions:

1)      Rough chop the onion, carrot, and celery.

2)      Sautee the onion, celery, and carrot in 1 tsp turkey fat or oil until very brown, almost burnt (about 10 minutes).

3)      Add in 2 cloves of garlic, smashed, and stir for 1 more minute

4)      Set aside the vegetables and the garlic for later.

5)      In the same pan, add ¼ c flour and ¼ c turkey fat or oil and stir constantly over high heat until caramel brown.

6)      Remove the pan from the flame (if using a gas stove).

7)      Stir in 1/3 c whiskey until thoroughly incorporated.

8)      Place back over the flame, being careful of flare ups.

9)      While stirring slowly, add in 2 cups of chicken broth.

10)   Bring to a boil.

11)   Add the vegetables, thyme, and rosemary .

12)   Reduce to a simmer.

13)   Stir frequently until it reaches the desired thickness.

14)   Strain out the vegetables and thyme sprigs.

15)   Add salt to taste.

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1 comment to Whiskey Gravy

  • Henrik Hjortshøj

    I find you whisky gravy just great. I realy adds to my haggis meal. Thank you for this. But never use a bourbon, unless other parts of the meal is corn related. Whisky it has to be,- a normal whisky (Jameson will do……) is the best.

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