Sage Gravy Recipe from Sous Vide Turkey


Homework

How thick should gravy be? Nice and thin / coats a spoon / holds a spoon straight up.

Extra Credit: I want to see photos of all that lovely gravy, poured over everything!


Equipment Used

This is the equipment used in this video (all links are probably affiliate links).

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Sauce Pan: https://amzn.to/2DcfixT

Cutting Board: https://amzn.to/2DdJcSo

Knife: https://amzn.to/2JqYALj

Steelite Plates: http://tabletopstyle.com/


This is my go-to gravy during sous vide Thanksgiving. It is very fast to bring together and it is rich, herby and full of flavors that complement almost every side we have at the table. If you prefer a more traditional gravy you can omit the herbs, and it'll still be very flavorful. Feel free to modify the amount of flour you use to make it thicker or thinner, depending on your preferences. I think it's the perfect topping for sous vide turkey!

Ingredients

For the Sage Gravy

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups turkey stock or chicken stock
  • 5 fresh sage leaves, minced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon lemon juice

Instructions

For the Sage Gravy

Melt the butter in pan over medium heat. Once the butter stops frothing add the flour and mix until it forms a paste. Incorporate the turkey stock and sage by whisking to combine with the flour paste. Bring to a boil and then remove from the heat. Stir in the lemon juice then salt and pepper to taste.

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