Autumn Sage and Cider Gravy
This cozy fall gravy blends the richness of butter, the earthy aroma of fresh sage, and the bright tang of apple cider for a velvety sauce perfect for turkey, chicken, pork, or mashed potatoes. An ideal complement for holiday meals or Sunday dinners.
Equipment
- 1 Saucepan
- 1 Ball whisk
- 1 Microplane Grater
- 1 Wooden Spoon
- 1 Fine mesh sieve
Ingredients
Main ingredients
- 4 tablespoons unsalted butter divided
- 4-5 fresh sage leaves
- 2 cloves garlic grated
- ½ shallot grated
- 1 teaspoon worcestershire sauce or a pinch of MSG
- 3 tablespoons all-purpose flour
- 2 cups low sodium turkey broth or chicken stock
- ¾ cup apple cider not juice or vinegar
- 2 teaspoons apple cider vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
Instructions
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant and crisp. Remove and set aside for garnish.
- Add the remaining butter. Stir in the grated garlic and shallot. Cook for 2 minutes until softened and aromatic.
- Whisk in the flour and cook for 2-3 minutes until it turns a warm golden brown.
- Slowly pour in the apple cider while whisking to prevent clumps. Then add in the turkey broth, continuing to whisk.
- Add Worcestershire sauce (or MSG), apple cider vinegar, salt and pepper to taste.
- Simmer gently for 10-15 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon.
- Remove from heat and stir in the last tablespoon of butter for a silky finish.
- Strain the gravy through a fine mesh sieve into a serving dish. Discard any solids. Serve warm garnished with reserved sage leaves.
Notes
Serve over turkey, chicken, mashed potatoes, or pork. Make ahead and store in fridge for 3-4 days or freeze up to 3 months. Reheat gently and whisk to smooth.