A Classic Reimagined
Gravy is a staple for Thanksgiving spreads, next to the turkey and stuffing. My mom always simmered onions, carrots, celery, and the gizzards in a small pot while the turkey was in the oven. Once the turkey was fully roasted, she would strain the simmered stock into the bottom of the roasting pan, adding some seasoning and quick mixing flour to thicken it. While it always turned out amazing, it’s intensive if you aren’t making an entire turkey. As I started gravy throughout the year, I wanted something less time-consuming but just as flavorful. Through some trials, I created a mouth-watering lavender sauce.
Lavender Gravy is Slightly Smoky With Floral Notes
While experimenting with seasonings, I wanted a sauce that had just as much flavor without needing the turkey gizzards or drippings. So last month, I dug through the pantry, and after a few tests of different herbs blends and ratios, the result was a flavor-packed gravy that doesn’t overpower a dish. The addition of lavender creates a slightly smoky dressing with floral notes. It pairs beautifully with poultry, mashed potatoes, and even for dipping bread. You can use a homemade broth or boxed stock for this recipe.
- In a large saucepan, melt six tablespoons of butter. Once melted, add the flour and mix on low-medium heat until the mixture begins to bubble and turn golden brown, about three to five minutes.
- Mix in 14 ounces of beef stock and 10 ounces of chicken stock. Increase the heat to medium, and bring the mixture to a simmer.
- Add 1 1/2 teaspoons herbs de Provence, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon nutmeg, and salt to taste.
- Mix three tablespoons of cornstarch and two tablespoons of cold water in a small bowl, mixing until an even paste is formed. Slowly add the cornstarch paste to the saucepan until reaching the desired consistency.
- Remove from heat, and serve immediately.
Storing Your Lavender Gravy
Store leftover gravy in an airtight container for up to four days in the fridge. For more extended storage, you can freeze the sauce for four to six months. If you freeze this recipe, I recommend pouring the gravy into an ice cube tray. Once frozen, transfer the cubes into a freezer-safe container and record the use-by-date. The cubes allow you to have smaller portions for recipes without needing to thaw the entire batch. It’s a hack that also makes cooking smaller portions quick and easy. In addition, the cubes are pre-portioned when packing lunches and only need to be placed into your containers. What are some of your favorite meals to pair with gravy?
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