Bourbon Gravy

Bourbon Gravy
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Make the gravy base: Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, whisking, until smooth and golden brown, 4 to 5 minutes. Whisk in 3 cups of the broth, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.
  2. Discard the vegetables from the reserved roasting pan and strain the pan drippings into a large measuring cup or bowl. You should have about 1½ cups of liquid. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)
  3. Place the empty roasting pan across 2 burners. Add the bourbon and cook over medium-high heat, scraping up the bits stuck to the pan, for 1 minute. Add to the gravy base in the saucepan, along with the strained drippings, and cook until warmed through, 2 to 3 minutes.
  4. Strain, if desired, and adjust the consistency with additional broth if necessary before serving.
By November, 2011

Nutritional Information

  • Per Serving
  • Calories 136
  • Fat 9g
  • Sat Fat 5g
  • Cholesterol 21mg
  • Sodium 302mg
  • Protein 3g
  • Carbohydrate 6g
  • Sugar 0g
  • Fiber 0g
  • Iron 0mg
  • Calcium 3mg
What does this mean? See Nutrition 101 .

Quick Tip

Open freezer
The gravy base can be prepared up to 3 days in advance; refrigerate, covered, and reheat before proceeding with the recipe. Or prepare up to 1 month in advance, freeze in an airtight container, and thaw before reheating.

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