Chardonnay Gravy & Brioche Dresssing Recipe

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.

Chardonnay Gravy
3 cups basic gravy
1 cup William Hill Estate Napa Valley Chardonnay
2 bay leaves
2 cloves garlic
2 teaspoons chopped sage
Salt and pepper to taste

Bring the basic gravy to a simmer, then whisk in Napa Valley Chardonnay, notice that it will thin considerably. Add bay leaves, garlic, and chopped sage. Season to taste Simmer on low heat until desired consistency. Serve with the rich flavors found in our Brioche Dressing and a glass of William Hill Estate Napa Valley Chardonnay.

Brioche Dressing
6 cups Brioche or white bread crutoons
1 onion, finely choped
1 carrot, finely chopped
1 rib of celery, finely chopped
4 tablespoons of butter
1 tart green apple or pear, finely chopped
1/2 cup applesauce, may need more to reach desired level of moistness
2 cups stock, if needed
Salt and pepper to taste

SauteĢ Mirapoix (carrots, onions, celery) in butter. Add fruit and cook until translucent. Transfer to a large bowl, mix with croutons. Stir in apple- sauce and stock until moistened, season to taste with salt and pepper. 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. Garnish with flat leaf parsley.

Want more? Try our Cabernet Gravy & Roasted Eggplant Dressing recipe.

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