🎥 How to make Thanksgiving Gravy| HD

Directions 📝

HOW TO COOK 🍳

1. Peel and julienne 2 yellow onions.

2. In a large saute pan on medium-low heat, add in 2 tablespoons of oil. Once it’s heated, add the onions with a pinch of salt.
3. Cook slowly, stirring occasionally. If necessary, add one more tbsp of oil. We want caramelized, not crispy, which takes about 20 minutes.
4. Once the onions are beautifully caramelized, turn off the heat and let them sit off the heat.
5. While the onions are cooking: dice the remaining onion. Dice the celery. Peel and dice the carrot. Smash the garlic. (We call this mirepoix)
6. In a sauce pot, add 1 tablespoon of canola or grapeseed oil and saute the mirepoix until fragrant or lightly GBD. Add a pinch of salt and black pepper.
7. Add the bay leaf and sage along with 2 quarts of chicken stock and bring up to a boil, then  gently simmer for 30 minutes. (This is called fortifying your stock - it creates depth of flavor. You can also add in mushrooms, herbs, alliums, or dry spices during fortification if you’d like!)
8. Once the stock has simmered for 30 minutes or reduced by half, strain through a mesh strainer and return to the pot. Add in the caramelized onions.
9. Once the turkey is resting and you have the cooking liquid strained, add the strained cooking liquid to your fortified stock and bring up to a boil.
10. Now, it’s time to thicken the sauce: In a separate small bowl, whisk a tablespoon of cornstarch into a little water until a thick paste forms. Whisk that into your hot gravy until desired thickness is achieved! Repeat as needed until the gravy is the proper consistency.  (You must do this little by little to avoid making your sauce too thick).
11. Season to taste with Balinese Truffle Salt and ground black pepper.