Most cooks reserve gravy-making for their annual Thanksgiving turkey pan drippings. But delicious gravy doesn’t need the Thanksgiving holiday or a bird. Tease out flavor from sautéed shallots and marry them with a light roux and some chicken stock. Spoon it over mashed potatoes or serve as a dip with potato tots.
- Yield: 1 3/4 cups
- Difficulty: Easy
- Total: 35 mins
- Active: 15 mins
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup finely chopped shallot
- Kosher salt
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- Freshly ground black pepper
- Melt the butter in a medium saucepan over medium heat. Add the shallots, season with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the shallots and whisk until the flour has a toasted aroma and is light brown in color, about 2 minutes.
- While whisking, slowly pour in the chicken broth and whisk until the flour is incorporated and the mixture is smooth. Season with pepper and simmer until the gravy thickens and the flavors meld, about 20 minutes. Taste and season with additional salt and pepper as needed.