Roscoff Gravy adapted as Turkey Gravy
By Monica Perez Nevarez
Ingredients
2 Sweet Vidalia Onions
80 grams Butter
1 Tbsp Flour
1 Tbsp Flour
1 tsp Dijon Mustard
1/2 Knorr chicken cube
1/2 Knorr chicken cube
500 ml Chicken Stock
100 ml Chardonnay wine
Preparation
1. Peel and thinly slice the onions. In a heavy saucepan on medium heat, melt the butter, then add the onions and cook until soft (about 10 minutes).
2. Turn to the lowest heat, cover and let the onions simmer — stirring occasionally — until they reach a nice brown colour, about 30 minutes.
3. Add the flour and cook on medium heat for 1 minute. Add the Dijon and the smashed Knorr cube and mix, slowly add the Chicken stock while stirring, let it reduce for 10 minutes, add the Chardonnay while stirring, let it reduce for 5 minutes, then let simmer on low for about 5 minutes.
4. When you reach the desired consistency, adjust seasoning with salt and black pepper and serve while it’s hot.
