Madeira Gravy

1. 1

   To make the roux heat a sauce pan over medium heat. Add the butter and once it melts add the flour. Using a wooden spoon stir the flour until it is combined with the butter. It will be the consistency of wet sand. Cook it stirring it constantly until it smells like cooking popcorn and nutty. Remove the roux from the heat and let it cool.

2. 2

   Place another sauce pan over high heat and add the Madeira. Let it boil and burn off the alcohol then reduce it by half. Add the stock, lower the heat to medium and reduce the liquid to 2 cups. Turn the heat to high, add the roux while whisking and bring the the gravy to a boil to thicken then reduce the heat to a simmer. Season, stir and taste. Correct the seasoning if you need to. Simmer for 15 minutes or remove from the heat and reheat before serving.

3. 3

   *if the gravy seems to thick you should thin it with more stock.*

* Per serving · 4 servings · Values may vary.

No additional tips available.