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
- 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
- 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.
[hr]FAQ: Is Balsamic Vinegar Safe?