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 recipe for a rich, meaty, and subtly sweet pan gravy comes in. Just fry some shallots in butter, whisk in flour and cook for about a minute, throw in some Marsala wine, broth, and cream, and cook down for about 10 minutes. Voila—delicious, roast-free gravy achieved.
This recipe was featured in our Thanksgiving for Six menu. For dripping-derived versions, check out our Easy Turkey Gravy and Bourbon-Cream Turkey Gravy.
- Yields: About 1 1/4 cups
- Difficulty: Easy
- Total: 45 mins
- Active: 45 mins
- 2 tablespoons unsalted butter (1/4 stick)
- 3 medium shallots, medium dice (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/2 cup dry Marsala wine
- 2 cups stock or low-sodium chicken broth
- 1/4 cup heavy cream
- Melt the butter in a large frying pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 15 minutes.
- Add the flour and whisk constantly until the flour is no longer raw-tasting, about 1 minute. Increase the heat to medium high, add the Marsala, scrape up any browned bits from the bottom of the pan, and cook until the mixture thickens, about 1 minute.
- Whisk in the stock or broth and cream and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. Strain through a fine-mesh strainer into a small saucepan or serving dish, taste, and season with additional salt and pepper as needed.