Cabernet Gravy & Rosted Eggplant Dressing

This classic basic gravy should be made the day ahead of when it will be served. By cooking it down and letting it sit overnight, the flavors will marry together. Once the base is done, it can be flavored and customized easily; so easy in fact that you can make more than one to satisfy all palates on the table!

Basic Gravy
1 cup of stock, cooled
2 tablespoons butter
2 tablespoons flour
(Make proportionally to the desired amount. For example, if you need six cups of basic gravy, start with eight cups of stock, 1 1⁄4 cups each of butter.)

In a heavy sauce pan, melt the butter and add the flour. Being careful not to burn the flour, stir continuously and cook for 10–15 minutes until it is a deep chestnut color. The darker it becomes, the more depth of flavor will develop. Whisk in the cold stock, bring to a simmer. Once it has reduced to the desired consistency, season to taste and store this base gravy overnight in the refrigerator.

Gravy Tips:
  • If your gravy is too salty, try adding a ¼ teaspoon of vinegar or a pinch of brown sugar.
  • Lumps got you down? Use a handy immersion blender to make fast work of lumps.
  • Too thick? Whisk in additional stock. Too thin? Reduce over heat until it is the desired consistency.

Cabernet Gravy
3 cups basic gravy
1 cup Bench Blend Cabernet Sauvignon
2 Tablespoons green peppercorns in brine

Bring the basic gravy to a simmer, whisking in the your favorite William Hill Estate Cabernet Sauvignon. Add the peppercorns and black pepper to taste. Simmer, stirring frequently, until the gravy reaches the desired consistency. Serve with Roasted Eggplant Dressing.

Roasted Eggplant Dressing
6 cups whole wheat croutons
1 eggplant, roasted*
1 cup shallots, finely minced
4 cloves garlic, finely minced
1/4 cup high quality extra virgin olive oil
1 tablespoon fresh Thyme
1 cup of stock, if necessary
Salt and pepper to taste

Roast the eggplant in a 350* oven for one hour, cool in a sealed brown paper bag. Slice open, scoop out the meat and mash. While the eggplant is roasting, sautee the shallots and garlic in a heavy skillet with the olive oil, slowly caramelizing. Deglaze with a splash of Louis M. Martini Cabernet Sauvignon, this is the “fond” or the crispy bits, this gives a depth of flavor. Add the eggplant to the shallot mixture in a large bowl. Add the croutons and mix together. The eggplant should provide enough moisture, additional stock could be added if necessary. Pour into a buttered casserole dish, cover with foil. Bake in a 350* oven for 30 minutes. Uncover and bake until crisp or about 15 minutes, garnish with fresh thyme prior to serving.

Want more? Try our Chardonnay Gravy & Brioche Dressing recipe.

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