This simple gravy requires no drippings, but is still thick and rich and full of flavor. Excellent on turkey, chicken, and many other food, and you can adjust the taste to fit just what you need.
Make stock by dissolving the bouillon cubes in the boiling hot water. Keep warm until it's time to add it to the gravy.
2 chicken stock cubes, 3 cups boiling hot water
If using dried herbs, crush them in a mortar and pestle, to allow them to inocrporate more fully in the gravy
½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried sage
Melt butter in a pan over medium heat, allow to brown slightly but do not burn.
2 tablespoon butter
Start adding flour, a little at a time, and mix in well with the butter. Make sure it's well combined with the butter, without any lumps, before adding more flour.
2 tablespoon all-purpose flour
Mix in ground black pepper, and keep stirring vigorously and cook the roux until it's light brown in color. This usually takes 1-2 minutes.
¼ teaspoon ground black pepper
Start adding the hot stock, a little at a time. Mix vigorously and make sure it's well combined with the roux, without any lumps, before adding more stock. Keep doing this until you have added all the stock.
Season with the crushed herbs, then allow to simmer until you reach your desired consistency. This generally takes just a few minutes.
Mix in the cream and allow to heat up.
3 tablespoon heavy cream
Turn off the heat and mix in balsamic vinegar and dark soy sauce. Taste test, and adjust seasoning if needed. Serve immediately!
1 teaspoon balsamic vinegar, 1 teaspoon dark soy sauce