Homemade gravy

  • 120g unsalted butter
  • 2 small yellow onions, chopped
  • 40g plain flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Defatted turkey drippings plus chicken stock to make 500ml, heated
  • 1 tbsp cognac or brandy
  • 1 tbsp white wine, optional
  • 1 tbsp double cream, optional
1) In a large (25 to 30cm) 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.

2) 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.

3) Add the wine and cream, if desired. Season, to taste, and serve.

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