My boss, Zaina, showed me this one. It was a great add-on to our Thanksgiving menu, especially this year with our deep fried turkeys. Everyone loved this gravy, it was delicious.
Seasoning Mix Ingredients:
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
Combine the seasoning mix ingredients in a small bowl and set aside.
Ingredients:
1/4 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 cube butter
1/2 cup vegetable oil
3/4 cup all-purpose flour
3 cups chicken stock, more if needed
1 stick butter, in all
Directions:
- In a separate bowl, combine the onion, celery, and bell pepper.
- In a large heavy skillet, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth, Continue cooking, whisking constantly, until roux is dark red-brown, about 3-5 minutes (be careful to not let it scotch in the pan or splash on your skin).
- Remove from heat and immediately stir in vegetables and 1 tbsp of seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
- In a 2-quart saucepan bring 2 cups of chicken stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Mix in butter.
- Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape the bottom of that part of the pan).
- Remove from heat and set aside. Keep adding stock until a consistency you want.
- Serve warm with your favorite mashed potatoes and/or meats, like Thanksgiving turkey. Enjoy!
