That's Gravy
For the last five years or so, it has been my responsibility to make the gravy at thanksgiving. I take this very seriously, and have in the past produced good, but not excellent gravy. It tended to be lump free, but never quite thick enough, and almost always lacking in flavor. I think I may have licked the problem however.
Jon and Jo has a thanksgiving meal for friends at their house. It was a good time. Lots of wine, lots of food, lots of friends; the sort of dinner party you can get behind. I made stuffing - sage stuffing with coriander and sweet onions, and I made gravy. First I made a roux. I got it down to the peanut butter stage, just when the flavor is starting to get complex. Plus at that point the color is just right for turkey gravy. I took the pan juices, reduced them down with some white wine, bay leaves, cloves, and giblet stock, and then add the roux. I continued to cook this for a while, until it reach the right consistency. I took the bay leaves and cloves out, added a little white pepper and it was done. And it was perfect. I'm going to make this gravy again for the family thanksgiving.
I did all this is my new Calphalon Chef's pan, which to me is more like a Saucier. Either way, I quite like the pan. I think I'm going to bring it up to Fenton along with my new gravy recipe.