Soups & Sauces » Jody's Gravy
Rialto chef/owner Jody Adams uses her mom's technique to make savory brown gravy. The flavorful pan drippings from roasted turkey are heated with an aromatic array of vegetables, wine, spices, stock and herbs including Jody's favorite fennel. Serve in a festive gravy boat or just ladle right on top of an entrée, sandwich or pot pie.
Posted Monday, November 29, 2010, at 2:42 pm by Lynne:I've always been a little nervous about making gravy but when I saw Jody do it, I thought I'd give it a whirl. Really easy and so rewarding. I used Madeira wine instead of Marsala and it was deep, rich and delightful. Thanks for demystifying gravy, Jody!
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