This recipe lets you start your gravy ahead of time. Star Kay White’s Rosemary extract will give you a lovely rosemary flavor without all the chopping and little bits of rosemary speckling your gravy. This recipe can be made with chicken stock to serve with chicken or turkey, or beef stock to serve with roast beef or lamb.
- ½ cup (1 stick) butter
- 12 ounces mushrooms, cleaned and sliced
- ½ cup flour
- 2 1/ 2 cups defatted chicken or beef stock
- The de-greased juices from the roasting pan (about 3 cups. If you don’t have that much, add more stock)
- 1 teaspoon Star Kay White Rosemary extract
- Salt and pepper to taste
For the Base Sauce (can be made 2 weeks ahead and frozen, or 2 days ahead and refrigerated)
- In a 3 quart saucepan, melt butter and sauté sliced mushrooms until they begin to soften. Stir in the flour to form a smooth roux. Cook over medium heat until roux begins to turn golden brown. Whisk in stock, bring to a boil and simmer for at least 20 minutes. Note: Note: Sauce will be very thick, but will thin when you add the juices from the roasting pan.
When the roast is finished:
- While meat rests (a large roast can be held for up to an hour, covered, in a warm place before it starts to cool) pour pan juices out of roasting pan and remove all grease (use a fat separator, or pour into a clear measuring cup and suck non-fat juice from bottom with a bulb baster). Place roasting pan over medium heat and add back the juices. Bring to a boil, stirring constantly and scraping down the sides of the pan. Re-heat the thick base sauce in a large saucepan and add the pan juices. If consistency is too thick, thin with a little more stock, if too thin, bring to a boil and boil until reduced as desired. Add Star Kay White Rosemary extract, taste and add salt and pepper as desired.