3/4 cup (1 1/2 sticks) Unsalted Butter, room temperature
4 cups Low-Salt Chicken Broth
2 cups Apple Cider
3 tablespoons All Purpose Flour
1/2 cup Whipping Cream
Instructions
Mix parsley, sage, and nutmeg in small bowl.
Transfer half of chopped herb mixture to small
bowl; mix in 1/2 cup butter.
Combine broth and apple cider in heavy large
saucepan. Boil until reduced to 3 cups, about 20
minutes. Pour broth reduction into bowl.
Melt remaining 1/4 cup butter in same saucepan
over medium-high heat. Add flour; stir 1 minute.
Whisk in broth reduction, then cream, and
remaining chopped herb mixture.
Bring to boil; reduce heat to medium-low and
simmer until gravy base is thickened and
reduced to 2 3/4 cups, whisking often, about
20 minutes. Cool gravy base slightly. (Gravy
base and herb butter can be made 2 days
ahead. Cover and chill.)
Originally Submitted
11/25/2015
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