Lunch: Ghee Gravy
Recipe by Nick Kindelsperger This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Ingredients
1/4 cup ghee
1/4 cup all-purpose flour
4 cups Pressure-Cooker Turkey Stock
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions
Heat ghee in a medium saucepan over medium until just beginning to bubble. Sprinkle in flour and whisk until no lumps remain. Continue cooking, whisking occasionally, until a light yellow roux forms, 2 –3 minutes.
While whisking, add stock in a slow, steady stream. Bring to a boil, then reduce to a gentle simmer. Cook, whisking occasionally, until reduced to 3 cups, 15 –20 minutes. Whisk in salt and pepper, then remove from heat.
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Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
