Cider and Sage Gravy (Print-Friendly Version)
With cider and sage as the stars, this savory, hearty sauce is a Thanksgiving favorite but tastes incredible year-round. Herby and aromatic, it enhances any holiday or dinner table. One to keep handy for festive cooking.
# Ingredients You’ll Need:
→ Gravy Base
01 -
4 tablespoons unsalted butter, divided
02 -
1 1/2 cups finely diced onion (about 1 medium onion)
03 -
1 large clove garlic, finely minced
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1/3 cup all-purpose flour
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1 cup apple cider
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1 teaspoon Worcestershire sauce
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Salt, to taste
08 -
3 cups chicken stock (or vegetable stock for a vegetarian option)
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1 large handful sage leaves tied in a bundle or approximately 1/4 cup loosely packed fresh sage, chopped
10 -
Fresh ground black pepper, to taste
# How to Make It:
01 -
Melt 1 tablespoon unsalted butter in a heavy-bottomed pan over low to medium heat. Add finely diced onion and sauté for 30 to 40 minutes until deeply browned and soft, stirring occasionally to promote even caramelization.
02 -
Add minced garlic to the pan and cook for 1 to 2 minutes, stirring until just fragrant.
03 -
Add remaining unsalted butter to the pan. Once melted, sprinkle in all-purpose flour, stirring constantly to avoid lumps.
04 -
Continue stirring the mixture for 10 to 15 minutes until the roux achieves a deep amber color without burning.
05 -
Gradually add apple cider, Worcestershire sauce, and desired amount of salt, stirring to maintain a smooth texture.
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Pour in chicken stock and add the sage bundle or chopped sage. Stir thoroughly to combine all components.
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Bring to a gentle simmer and cook for approximately 10 minutes, stirring frequently, until the gravy thickens to coat the back of a spoon. Season with freshly ground black pepper and additional salt as needed.
08 -
If preparing ahead, refrigerate once cooled and reheat gently before serving. Yield is approximately 1 quart.
# Extra Suggestions:
01 -
Adjust salt based on the sodium content of your chosen stock for optimal seasoning.