Gravy For Thanksgiving

• Clockwise from top left: 2 tablespoons Cognac, 1/2 teaspoon freshly ground black pepper, 1 large yellow onion, 1 teaspoon salt, 2 tablespoons tomato paste, defatted turkey drippings, 1/4 cup all-purpose flour, 1 stick unsalted butter and 1-2 cloves garlic Illustrations by Bruce Hutchison for The Wall Street Journal
• 2 tablespoons Cognac, Port or Madeira
• 1/2 teaspoon freshly ground black pepper
• 1 large yellow onion, peeled and finely chopped
• 1 teaspoon salt
• 2 tablespoons tomato paste (optional)
• Defatted turkey drippings combined with enough chicken or turkey stock to equal 21/2 cups, hot, plus extra stock as needed
• 1/4 cup all-purpose flour
• 1/4 pound (1 stick) unsalted butter
• 1-2 cloves garlic, peeled and thinly sliced (optional)

1. 1. In a large saucepan over medium-low heat, cook butter, onions and garlic until onions are light golden, about 15 minutes.
2. Enlarge Image
3. Step 2 Illustration by Bruce Hutchison for The Wall Street Journal
4. 2. Sprinkle flour over onions and garlic. Add salt and pepper and whisk in. Cook, stirring constantly, 2-3 minutes.
5. Enlarge Image
6. Step 3 Illustration by Bruce Hutchison for The Wall Street Journal
7. 3. Whisk in hot stock mixture, tomato paste if using and Cognac, and cook, stirring, until thickened, 4-5 minutes. Gravy should be the consistency of heavy cream. Add more stock if too thick. Adjust seasoning and serve.

clockwise, cognac, freshly ground black pepper, yellow onion, salt, tomato paste, turkey, allpurpose, butter, garlic

Taken from www.epicurious.com/recipes/member/views/gravy-for-thanksgiving-52572061 (may not work)