Serving smoked, grilled or deep-fried turkey this year? No slowly roasting bird with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you’ll never worry about gravy again. You can even make it days ahead of time.
Ingredients
3/4 c. (180 ml) Water
1-1/2 oz. (45 g) Jus de Volaille Lié Gold
1 leaf Fresh sage (or
small
pinch of dry)
1 sprig Fresh thyme (or
small
pinch of dry)
1/2 T. (8 g) Salted Butter
Freshly milled black pepper to taste.
Methods/Steps
Heat water and Jus de Volaille Lié Gold over medium heat while whisking to dissolve fully. Add sage and thyme and allow to simmer for 3 minutes. Add the butter and whisk until fully melted and incorporated. Strain the sauce through a fine mesh strainer and season with black pepper to your liking. Hold sauce hot until ready to serve.
