Get this: It's the final countdown to Christmas dinner, you've got a huge bird that's all golden brown and all the fixings are on the table, but you realize something that's truly sacrilegious. You've got no gravy and this isn't good when you're about to start shovelling some of your dry-ass meat and stuffing.
Not to worry: This simple gravy is gonna save your meal and everyone will be none the wiser that you literally made it minutes before feast time. You can play around with the ingredients, too, if you're not a fan of some of them or just want to give it your own personal spin.
Not to worry: This simple gravy is gonna save your meal and everyone will be none the wiser that you literally made it minutes before feast time. You can play around with the ingredients, too, if you're not a fan of some of them or just want to give it your own personal spin.
WHAT YOU'LL NEED
Equipment
- Chef's Knife
- Large Saucepan or Frying Pan
Ingredients
- Diced Garlic
- Sliced Thin Red Onions
- Olive Oil (1 TBSP)
- Butter (2 TBSP)
- Garlic Powder (1 TBSP)
- Pepper (To Taste)
- Salt (To Taste)
- Star Anise (2)
- Soy Sauce (1 TBSP)
- Beef Consommé (3 Cups)
- Flour (1/4 Cup)
- Bourbon (1/4 Cup)
- Worcestershire Sauce (1 TBSP)
THE STEPS
Prep Steps
1. Finely chop the garlic and onion.
NOTE: Chopping the garlic and onions finely will dramatically reduce the time it takes to caramelize them and release their flavor.
2. Mix flour with 1/2 cup of water to avoid lumps.
3. Gather your ingredients in ramekins preferably for easy and quick access while cooking.
Cook Steps
1. Add the olive oil and butter to the frying pan and bring to a relatively high heat.
2. Add the chopped garlic and onion and sauté them while constantly stirring to avoid burning.
3. When your garlic and onions take on an amber brown color, add the spices (Garlic Powder, Salt, Pepper, and Star Anise) and allow them to cook for 10-20 seconds.
4. Add your liquids (Bourbon, Worcestershire Sauce, Soy Sauce, and Beef Consommé) to the pan. Also stir in your flour mixture slowly to thicken your sauce stop pouring it in when your desired thickness has been reached.
NOTE: Use more flour if your sauce isn't thick enough or boil off some of the liquid.
Serves 4 - 8 people.
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