Balsamic & Herb Turkey Gravy

Balsamic vinegar and thyme give this gravy a deep and rich flavor.

The secret to creating a silky & flavorful gravy are the addition of two ingredients – butter and balsamic vinegar.

Unlike the fat from the turkey drippings which is very greasy and heavy, butter makes the sauce more silky, almost creamy.

Adding a splash of acid at the end works to punch up and round out the flavors, creating a more balanced sauce. As well it cuts the richness from the other fats in the sauce.

Don’t be heavy-handed when adding these ingredients. Like adding salt, enough is only added to bring out and intensify the other flavors – if you can taste salt (or butter and/or vinegar in this case), you’ve added too much.

Balsamic & Herb Turkey Gravy

Marla Hingley

Balsamic vinegar and thyme give this gravy a deep and rich flavor.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 12

Ingredients

  

1x2x3x

• Roasted turkey drippings
• 3 cups GF chicken broth*
• 1/4 cup butter or margarine
• 1/4 cup brown rice flour
• 2 tsp - 4 tsp GF balsamic vinegar to taste
• 2 tsp dried thyme
• Salt and pepper to taste

Instructions

 

• Strain pan juices and solids into measuring cup (skim of as much fat as you like). Add enough broth to make up to 4 cups.
• In a large skillet melt butter, then add flour and cook for 3-5 minutes over low heat, stirring often (this is called a 'roux').
• Whisk in the stock a little at a time, then add in the thyme.
• Continue simmering until gravy is thickened, stirring often.
• Just before serving, add the vinegar, and adjust to taste with salt and pepper.

Notes

*if you are boiling potatoes for your dinner, save the water and use it instead of the chicken broth. The starch in the water acts as a natural thickener.

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 [hr]FAQ: Is Balsamic Vinegar Safe?