Madeira Cream Gravy
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
43
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 cups
Water1 tsp
Whole Black Peppercorns1.5 cups
Madeira (sercial)2 tbsps
Unsalted Butter (if necessary)6 tbsps
All-Purpose Flour1 cup
Heavy CreamDirections:
1
Make stock: Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté neck, giblets, and onion until well browned, 10 to 15 minutes
2
Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes
3
Pour stock through a fine-mesh sieve into a bowl, discarding solids
4
Skim off and discard any fat
5
Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté neck, giblets, and onion until well browned, 10 to 15 minutes
6
Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes
7
Pour stock through a fine-mesh sieve into a bowl, discarding solids
8
Skim off and discard any fat
9
Make sauce: Skim fat from pan drippings (while turkey stands) and reserve fat
10
Straddle roasting pan across 2 burners, then add Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced by about half, about 4 minutes, then add to giblet stock
11
Heat 3 tablespoons reserved turkey fat (if you have less, use butter to make up difference) in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes
12
Add hot stock in a fast stream, whisking constantly to prevent lumps
13
Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes
14
Add cream and simmer, stirring frequently, 10 minutes
15
Pour sauce through a fine-mesh sieve into a sauceboat or serving bowl and season with salt and pepper
16
Skim fat from pan drippings (while turkey stands) and reserve fat
17
Straddle roasting pan across 2 burners, then add Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced by about half, about 4 minutes, then add to giblet stock
18
Heat 3 tablespoons reserved turkey fat (if you have less, use butter to make up difference) in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes
19
Add hot stock in a fast stream, whisking constantly to prevent lumps
20
Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes
21
Add cream and simmer, stirring frequently, 10 minutes
22
Pour sauce through a fine-mesh sieve into a sauceboat or serving bowl and season with salt and pepper