Pro Blender Gravy
No-whisk blender gravy is a stress-free option for holiday entertaining. The gravy can be made on the day using drippings from your roasted Thanksgiving turkey or a couple of days ahead using drippings from a pound or two of roasted turkey or chicken wings.
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MAKES
2 cups
PREP IN
10 MIN.
INGREDIENTS
- 2 cups chicken stock, plus turkey or chicken drippings
- 3 to 4 medium roasted carrots (about 8 oz.)*
- 4 medium roasted shallots*
- 2 large roasted garlic cloves*
- ½ tsp. fresh thyme leaves
- ¼ tsp. freshly ground black pepper
- 6 Tbs. cornstarch
- 4 Tbs. water
- 2 oz. unsalted butter, at room temperature
- Salt to taste
HOW TO MAKE IT
- Add the stock, poultry drippings, the roasted carrots, shallots, and garlic, thyme leaves, and pepper to the blender jar. Select Setting 1 to begin blending and gradually increase to Setting 12. Blend for 3 minutes, until the liquid becomes steaming hot.
- In a small bowl mix the cornstarch with the water. Reduce the blender to Setting 3, remove the cap in the lid and pour in 4 tablespoons of the cornstarch slurry. Replace the cap and blend for 3 more minutes on Setting 10. Continue to add the cornstarch in tablespoons until your preferred thickness is reached. Reduce to Setting 3, add the butter, and blend for 30 seconds. Season to taste with salt.
*For a deep, roasted flavor be sure to use carrots, shallots, and garlic that have been roasted first. To roast the carrots and shallots, peel and coarsely chop the carrots and halve the shallots. Place in a roasting pan and drizzle with olive oil and some sea salt. Roast in a 425°F oven for about 25 minutes, until softened and browned. To roast individual garlic cloves, leave the peel on and wrap in tin foil, drizzled with oil and a little sea salt. Roast for 20 to 30 minutes, until soft.
