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Make-Ahead Cider and Sage Gravy
Make-Ahead Cider and Sage Gravy ~ this easy no-drippings gravy is made for cozy fall dinners, and would be a stunning addition to a Thanksgiving table.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 1 quart
Calories: 64 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 4 Tbsp unsalted butter, divided
- 1 1/2 cups finely diced onion about 1 small onion
- 1 large clove garlic, 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 large handful sage leaves tied in a bundle, or about 1/4 cup (loosely packed) chopped fresh sage
- fresh ground black pepper 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.
Cup of Yum
Notes
- Adapted from Rachael Ray.
Nutrition Information
Serving
0.25cup
Calories
64kcal
(3%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
106mg
(4%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
90IU
(2%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 64
% 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.