GOLDEN VALLEY, Minn. — It is pretty clear that Cooks | Bellecour co-owner Karl Benson does not undervalue the sides and accouterments that may not bask in the spotlight but can make or break the holiday experience.
For example, Benson calls gravy "the sauce that ties the whole (Thanksgiving) meal together." Whether it's topping the mashed potatoes, elevating the stuffing or adding a new dimension to a pile of turkey, a good batch of gravy can push you from zero to HERO.
Karl dropped by the KARE 11 Saturday Holiday Cooking Show for a demonstration. Take a run at this recipe to see if it's what the doctor ordered.
Karl Benson's Gravy
INGREDIENTS
- ¼ cup turkey fat and drippings
- ½ cup all-purpose flour
- ½ cup white wine
- 4 cups of homemade turkey stock (see note)
- 5 leaves fresh sage
- 3 sprigs thyme
- 1 sprig rosemary
- Salt and pepper to taste
Optional add-ins
- 1/4 cup of whipping cream for a creamy version
- 2 tablespoons apple cider for a nuanced fall flavor
- zest of an orange for a citrus undertone
STEPS
- If using the drippings after roasting a turkey, remove the turkey and place onto a resting rack or cutting board, leaving the drippings and fat in the bottom of the pan.
- If making ahead of time, use the drippings and bits from roasting the turkey bones for stock.
- In a medium saucepan or the roasting pan itself, heat fat and drippings on medium heat until simmering. While whisking constantly, sprinkle the flour over the whole bottom of the pan, making sure to scrape up anything stuck to the bottom of the pan while whisking out any flour clumps.
- Continue to cook, over medium, whisking constantly, until the flour mixture gets thicker, homogenous, and lightly browned.
- Add the white wine and continue whisking until the flour has absorbed all of the liquid.
- Begin slowly adding the stock, still stirring constantly, approximately ½ cup at a time, to make sure the mixture stays smooth. Once all of the stock has been added, add the herbs and reduce to low so it can simmer until fragrant and thick. Optionally, finish with a small amount of cream.
- Serve warm.