Brown Butter Gravy - Alison Roman
If I were roasting a whole turkey, I’d use those drippings instead of browned butter, but I’m not. The browned butter and dark roux contribute to the flavor, so
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Ingredients
- ½ cup (1 stick) unsalted butter
- ½ cup all-purpose flour
- 4–5 cups turkey (or chicken or vegetable) stock
- Kosher salt, freshly ground black pepper
- 1–-2 fresh or dried bay leaves and/or a few sprigs of thyme
- 2 tablespoons sherry vinegar, plus more
- 2 tablespoons soy sauce or tamari, plus more
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