This rich yet subtle gravy is versatile. Delicious over fluffy mashed potatoes, the requisite holiday bird, biscuits or our chicken fried steak.
Preheat the pan to 325°F/ 165°C (medium). Add the butter and allow it to melt completely.
Cook the mushrooms with the rosemary for 5 minutes or until they begin to brown.
Cook the aromatics for 1 minute or until they begin to lightly toast.
Cook the flour for 1 minute making sure it doesn't toast.
Lower the temperature to 275°F/ 135°C (low) and reduce the brandy for 10 seconds.
Lower the temperature to 225°F/ 105°C (low) and cook the gravy for 5 minutes or until it becomes velvety and slightly thick. Whisk frequently.
Whisk the seasoning ingredients into the gravy until completely incorporated.
Turn off the heat and using a rubber spatula, transfer the gravy to a bowl and keep warm until ready to serve.
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