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1
Heat butter in an 8 cup glass measuring cup at 100%, uncovered, for 2 min.
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2
Remove from oven.
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3
Thoroughly whisk in flour.
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4
Cook, uncovered at 100% for 2 min more. Remove from oven.
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5
Whisk in cream and broth.
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6
Cook, uncovered at 100% for 2 min; stir and cook for 3 min more. Remove from oven, add salt and pepper and whisk until smooth.
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7
Add lemon juice to taste. Variation with mushrooms (This is my standard Thanksgiving gravy.) Increase butter (or fat) to 4 tbsp.
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8
Add flour and cook as for Veloute. Add 1/4 lb fresh mushrooms, quartered and sliced (If the mushrooms are very large, cut in smaller pieces). You may also substitute dried mushrooms for a portion of the fresh mushrooms.
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9
Add lemon juice and a dash of cayenne pepper.
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10
(The recipe also lists 2 Tbsp of chopped dill as an optional ingredient, but I've never used it.) Cook, uncovered at 100% for 3 min, finish as for Veloute above. Another microwave sauce to use as gravy is Marchand du Vin Sauce Makes 1 1/2 cups 1/4 cup chopped shallots (about 5 medium shallots) 1 clove garlic, smashed, peeled, and minced 2 cups red wine 1 cup chicken, duck, or veal broth 1 Tbsp chicken, duck or veal glaze (very concentrated broth) 2 tsp cornstarch dissolved in 3 tsp cold water (optional) fresh ground pepper Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half.
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11
Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes.
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12
Season to taste.
