Make-Ahead Cider and Sage Gravy
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
1 quart
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Calories
64 kcal
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Course
Condiments
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Cuisine
American
Make-Ahead Cider and Sage Gravy
Description
Make-Ahead Cider and Sage Gravy starts by gently sautéing onions over low to medium heat until soft and browned to develop deep flavor. Garlic is added briefly, followed by a roux made from butter and flour cooked to a rich amber brown. Apple cider, Worcestershire sauce, salt, and chicken stock are then stirred in and brought to a simmer. Fresh sage leaves infuse the gravy during a gentle simmer until it thickens to a consistency that lightly coats the back of a spoon.
The gravy's amber color and mellow sweetness come from the caramelized onions and cider, balanced by sage's aromatic earthiness and savory Worcestershire notes. This combination works well alongside poultry or pork dishes, adding moisture and complexity.
The recipe involves slow cooking steps which develop a layered flavor profile uncommon in quick gravies. It can be prepared ahead, and the gentle simmer allows control of thickness without over-thickening.
Adapted from a known source, this recipe is designed for home cooks seeking a flavorful gravy with distinct autumnal ingredients.
Ingredients
- 4 Tbsp unsalted butter divided
- 1 1/2 cups onion about 1 small onion, finely diced
- 1 garlic large clove, finely minced
- 1/3 cup all-purpose flour
- 1 cup apple cider
- 1 tsp Worcestershire sauce
- 1/4 tsp salt or to taste depending on the salt levels in your stock
- 3 cups chicken stock (use vegetable stock for vegetarian)
- 1 sage leaves large handful tied in a bundle or about 1/4 cup loosely packed chopped fresh
- black pepper fresh ground, to taste
Instructions
- Add 1 tablespoon of butter to a heavy bottomed pan, and sautee the onions for about 20-25 minutes, over low-medium heat until they are soft and nicely browned. Take your time here and let them get nice color, it will result in great flavor later on.
- Add the garlic, and sautee for 1-2 minutes more.
- Add the rest of the butter to the pan, and while it is melting, slowly add the flour, stirring as you go to avoid lumps.
- Cook the roux for about 10-15 minutes, you're going to want to stir often, until it's a rich amber brown color, but not burnt!
- Slowly stir in the apple cider, Worcestershire sauce, and salt, and continue stirring until everything is smooth.
- Add the chicken stock and the sage, stir until everything is evenly incorporated, and gently bring the gravy to a simmer.
- Simmer for about 10 minutes or until thickened. This gravy isn’t super thick, but it should definitely coat the back of a spoon.
- At this point, you have a couple options. If you are serving right away, remove the sage leaves (if you left them whole), and you can either serve the gravy as is, or strain first if you want a very smooth gravy.
- If you are making this gravy ahead, refrigerate and then re-heat and strain when you are ready to eat. That way, all the flavors can meld and infuse overnight.
- This recipe makes 1 quart of gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 64kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 106mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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