Turkey Gravy
ChefDoogles @ChefDoogles
Cooking Instructions
- 1
Strain braising liquid from "Honey & Lemon Turkey Breast" into a large sauce pot.
- 2
In a seperate non-stick saute pan, melt butter. Continously stir butter while adding flour little by little to make a roux.
- 3
Bring braising liquid to a simmer. Add roux to braising liquid, little by little, while whisking to avoid clumping. Bring to a boil. Adjust thickness with roux until desired consistency.
- 4
Add seasoning. Simmer for 2 minutes.
- 5
Variations; Fresh parsely, rosemary, thyme, marjoram, basil, oregano, habanero, celery seed, onions, shallots, wine, beer, bourbon, white pepper, peppercorn melange, dried onion soup mix, ranch seasoning herbes de provence, roasted garlic
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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