Wednesday, December 3, 2014

A Friend Writes...Pepper Tarragon Gravy!

My dear friend hosted Thanksgiving this year in D.C. Among everything else she served at the feast, she made several different gravies but told me she liked the pepper tarragon gravy the best. Although I was not in attendance, I am certain she is absolutely correct. Take it away, D.C.!

"...This gravy is easy. Make a good roux with the combination of butter and flour and add in white pepper. Add half beef and half vegetable stock. The roux to stock thickness is based on texture you like. Add a heaping tablespoon black pepper. Simmer 10 minutes. Add about 1/4 cup dried tarragon. Stir and turn off heat. Pepper and tarragon to taste. It's one gravy best to make early and let sit overnight in fridge and reheat. Flavors really blend. If too peppery add a teaspoon of sugar or more tarragon. If too sweet add some balsamic. I often add balsamic just for depth. It was an accident correction that's become a favorite!"

Thanks to for the photo!

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