Simple Pan Gravy Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
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Active Time:
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Makes:
About 2 cups
Gravy is traditionally made by scraping up all the delicious browned bits from a roasting pan, but sometimes you want gravy even if you haven’t roasted anything. That’s where this subtly sweet version comes in.
This recipe was featured as part of our Thanksgiving for Six menu.
INGREDIENTS
- 2 tablespoons unsalted butter (1/4 stick)
- 3 medium shallots, coarsely chopped (about 3/4 cup)
- 2 tablespoons all-purpose flour
- 1/2 cup Marsala wine
- 2 cups low-sodium chicken broth
- 1/4 cup heavy cream
INSTRUCTIONS
- Heat butter in a medium frying pan over medium heat. When butter foams, add shallots and season well with salt and freshly ground black pepper. Stir to coat in butter and cook until golden brown, about 2 minutes.
- Sprinkle flour into the pan and cook until golden brown, about 1 minute. Increase heat to medium high, add Marsala, and scrape up any browned bits on the bottom of the pan. Cook until the alcohol smell has dissipated and the wine is slightly reduced, about 2 minutes.
- Whisk in broth and cream, and bring to a simmer. Cook until slightly reduced and thick enough to coat the back of a spoon, about 3 minutes. Taste and adjust seasoning as desired.
