Definitely allow the sage leaves to steep in the hot gravy for a few minutes before serving. It brings out the bold flavor of the sage without being overpowering.
Peach and Sage Gravy
(Makes about 3 cups)
- 2 tablespoons olive oil
- ¼ cup finely minced shallots
- 2 teaspoons minced garlic
- ½ cup white wine vinegar
- 4 cups turkey stock, chicken stock, or canned low-sodium chicken broth
- ¾ cup peach preserves
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ⅟₃ cup fresh sage leaves
- Set 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until shallots are fragrant and lightly caramelized, about 1 minute.
- Add white wine vinegar and cook until nearly completely reduced, about 1 minute.
- Add stock and preserves, and raise heat to high. While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste.
- Add butter-flour paste to stock and use whisk to stir in, making sure it is well incorporated. Bring gravy to boil, season with salt and pepper, and reduce heat to simmer. Cook until gravy has reduced by one quarter, about 20 minutes.
- Remove pan from heat and add sage leaves to gravy. Allow flavors to steep for about 3 minutes, and then strain gravy. Serve gravy with slices of turkey roulade (click here for recipe).
Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.
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