Cook time
Recipe Difficulty
Yield
Makes about 1 1/2 cups
Ingredients
- 1/3 cup salted butter, melted
- 1/4 cup all-purpose flour
- 2 tbsp canola oil
- 2 tbsp diced celery
- 2 tbsp diced shallot
- 1 sprig fresh rosemary
- 1/2 cup port
- 3 cups no-salt-added chicken broth or turkey stock
- Salt and freshly ground pepper*
Directions
- Combine melted butter and flour; set aside.
- Heat oil in a medium non-reactive saucepan over medium heat. Add celery, shallot and rosemary; sauté until celery and shallot are softened, about 2 minutes.
- Add port and cook, stirring, until liquid is reduced by half.
- Add broth. Bring to a boil.
- Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes.
- Gradually whisk in butter mixture, whisking until mixture is smooth.
- Reduce heat to low and cook, uncovered, stirring occasionally, until thickened, about 10 - 15 minutes.
- Strain gravy through a sieve into a serving dish; discard solids. Season to taste with salt and pepper. Serve immediately.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
90 calories, 7.8 g fat, 1.6 g protein, 3.9 g carbohydrate, 0.1 g fibre, 64 mg sodium