4 cups chicken broth
4 Tbsp all-purpose flour
6 Tbsp butter
1/2 onion, diced small
2 garlic cloves, chopped fine
1/2 cup cream
Salt and pepper to taste
Heat a medium size saucepan over high heat and add the chicken broth and bring to a boil. Reduce by half and keep warm.
Place another saucepan over medium heat. Add 2 Tbsp of the butter and allow to melt. Add the diced onions and sauté for two minutes, stirring frequently. Add in the garlic and cook additional minute. Remove the pan from the heat and add the Vermouth. Return to the heat and reduce the liquid by half.
Add the remaining 4 Tbsp butter and sprinkle the flour over the butter and onion mixture. Slowly whisk the flour into the butter until incorporated, this is a roux. Add one cup of the hot broth to the roux, whisking vigorously to break up the flour. As the liquid incorporates add another cup of broth. Repeat the process until the gravy reaches the desired texture. You may not need to add all of the portioned out broth. Continue to whisk until all the lumps have dissolved.
Simmer over low heat. As the broth evaporates, the gravy will thicken. When the gravy has reached a smooth texture, add the cream while whisking. Simmer for an additional 15 minutes over low heat to allow the gravy to set up.
Season with salt and pepper, and serve with Dacor Herb Roasted Turkey.
Recipe by: Chef Stephen Hualde