We amp up our gravy with herbs, fortified wine, and oyster sauce, but any of these other ingredients can also rev up flavor in a gravy or pan sauce: balsamic or sherry vinegar, Dijon mustard, miso, olive or caper brine, soy sauce, Worcestershire sauce, minced anchovies or anchovy paste, MSG, Maggi seasoning, Marmite, or mushroom powder.<\/p>
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Fresh herbs such as thyme, rosemary, and tarragon will also enhance the flavor of turkey gravy. If you find that your gravy is still bland, add a pinch of kosher salt, which will help bring out the flavors of the poultry and herbs. For brightness, add citrus zest (from lemons or oranges) or a splash of freshly squeezed lemon juice. Beurre manié is a simple and reliable way to bring gravy to a beautifully smooth and perfect consistency. To make it, mix equal parts room temperature softened butter with flour, then whisk it into your gravy as it simmers and reduces to slightly thicken (while remaining lump-free). What's key here is to whisk just a small amount of the beurre manié into the gravy at a time, and keep a close look at the consistency to avoid adding too much and making it too thick. You can make beurre manié well in advance; store it in the refrigerator and pull some out to let it soften before using it.
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