The gravy is turkey stock made from a holiday turkey given to me. Because the bones were broken open, it's all aspic when thawed, with a thin layer of fat.
The fat is skimmed off and used with butter and flour to form roux in the smallest pot that I own.
The pot of roux is deglazed with dry vermouth, that forms a thick sludge in two seconds and additional turkey stock aspic is added, about a cup. Stirred immediately it forms a gravy before your awestruck eyes, thickening as it boils.
The flavor is enhanced with soy sauce.
Vermouth, soy sauce, salt and pepper. Those are the additional flavor enhancements to turkey stock that is already delicious by itself.
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