Ingredients
Clockwise from top left: 2 tablespoons Cognac, ½ teaspoon freshly ground black pepper, 1 large yellow onion, 1 teaspoon salt, 2 tablespoons tomato paste, defatted turkey drippings, ¼ cup all-purpose flour, 1 stick unsalted butter and 1-2 cloves garlic Illustrations by Bruce Hutchison for The Wall Street Journal
2 tablespoons Cognac, Port or Madeira
½ teaspoon freshly ground black pepper
1 large yellow onion, peeled and finely chopped
1 teaspoon salt
2 tablespoons tomato paste (optional)
Defatted turkey drippings combined with enough chicken or turkey stock to equal 2½ cups, hot, plus extra stock as needed
¼ cup all-purpose flour
¼ pound (1 stick) unsalted butter
1-2 cloves garlic, peeled and thinly sliced (optional)
Preparation
- In a large saucepan over medium-low heat, cook butter, onions and garlic until onions are light golden, about 15 minutes.
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Step 2 Illustration by Bruce Hutchison for The Wall Street Journal
- Sprinkle flour over onions and garlic. Add salt and pepper and whisk in. Cook, stirring constantly, 2-3 minutes.
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Step 3 Illustration by Bruce Hutchison for The Wall Street Journal
- Whisk in hot stock mixture, tomato paste if using and Cognac, and cook, stirring, until thickened, 4-5 minutes. Gravy should be the consistency of heavy cream. Add more stock if too thick. Adjust seasoning and serve.
