Gluten-Free Gravy with Apple Cider, Shallots, and Rosemary
Gluten-free gravy is a must on my family table and this recipe with apple cider, shallots and rosemary will put your old version to shame. You can use AP gluten-free flour, white rice flour or even paleo flour as the thickener. If you're serving any vegetarians or vegans, this can also be made with vegetable stock. I usually make it a day in advance and then if adding any turkey drippings reheat on the stove and simmer until thickened again.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
- 3 tablespoons olive oil or unsalted butter
- 2 large shallots, about 1 cup, minced shallots
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 medium garlic cloves, minced
- 2 tablespoons all-purpose gluten-free flour or white rice flour
- 1 1/2 cups chicken or turkey stock
- 1/2 cup apple cider
- 1 tablespoon cider vinegar
- Salt and pepper
- 1/2 cup pan juices from roast turkey (optional)
In a medium saucepan, heat the butter or oil over medium-high heat. Add the shallots, rosemary and garlic and sauté until the shallots are beginning to brown, about 6-8 minutes. Add the flour to the pan and cook, stirring often, until lightly browned, about 4-5 minutes.
Gradually add the stock 1/2 cup at a time, whisking vigorously before adding more. Once all of the liquid is incorporated, bring the mixture to a boil. Add in the cider and continue to simmer over medium heat until slightly thickened, about 20 to 30 minutes. Season with 1/2 teaspoon salt and pepper to taste.
Before serving (or when the turkey is finished roasting), add the pan drippings, if using, and bring the mixture to a simmer. Cook over medium-low heat until the sauce has thickened again, about 10 minutes.