Vidalia Cream Gravy
This creamy, sweet onion gravy reminds me of the pan gravy often served with fried chicken and biscuits—but a bit more refined.
NotesDo Ahead:
The gravy can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving.
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Taste and Texturecreamy, savory, sweet
Type of Dishsauces
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 1 vidalia or other sweet onion, finely minced
- ¼ cup instant flour such as Wondra or Shake & Blend
- 2½ cups Turkey Stock for Gravy
- ½ cup heavy (whipping) cream
- Kosher or sea salt
- Freshly ground white pepper
Instructions
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In a 2½-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the onion, cover, and cook until soft but not browned, about 5 minutes.
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Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock and stir until the flour is dissolved.
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Raise the heat to medium-high, add the remaining 2 cups stock and the cream to the pan with the onions, and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Season to taste with salt and pepper. Keep warm until ready to serve.
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2008 Diane Morgan
