Ina Garten’s Homemade Gravy
photo by Barenakedchef
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 113.39 g unsalted butter
- 354.88 ml chopped yellow onions (2 onions)
- 59.14 ml flour
- 4.92 ml kosher salt
- 2.46 ml fresh ground black pepper
- 473.18 ml chicken stock
- 14.79 ml heavy cream (optional)
directions
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Reviews
-
Great recipe!!! The original recipe calls for 1 tablespoon of either brandy or cognac, as well as, 1 tablespoon of white wine (tagged as optional). I followed the recipe, minus the wine and cream and it was delicious. I used brandy and felt it was a key ingredient as it supplied an extra layer of richness to the gravy. I recommend that you do not skip it.
RECIPE SUBMITTED BY
Barenakedchef
United States