Description
Rich, silky, and deeply savory with a hint of apple sweetness—this gravy is your secret weapon for any holiday or comfort meal. Made ahead with fresh sage and cider, it layers flavor while saving you last-minute kitchen chaos.
Ingredients
8 tbsp (1 stick) unsalted butter, divided
3 cups finely diced onion (about 2 small onions)
2 large cloves garlic, finely minced
⅔ cup all-purpose flour
2 cups apple cider
2 tsp Worcestershire sauce
½ tsp salt (adjust to taste based on stock)
6 cups chicken stock (or veggie stock for vegetarian)
½ cup loosely packed fresh sage, chopped OR 2 large bundles tied with kitchen twine
Fresh cracked black pepper, to taste
✨ Twists:
2 tsp Dijon mustard (adds depth)
1 tsp soy sauce (for umami richness)
Optional splash of cream for a velvety finish
Instructions
Sauté aromatics: In a large saucepan, melt 6 tbsp butter over medium heat. Add onions and sauté until golden and soft, ~10–12 minutes. Add garlic and cook 1 more minute.
Make the roux: Stir in the flour and cook for 2–3 minutes, whisking constantly, until it forms a smooth paste and turns light golden.
Deglaze: Slowly whisk in the apple cider. Let it bubble and reduce slightly, ~2–3 minutes.
Add stock & flavor: Stir in chicken stock, Worcestershire, salt, Dijon, soy sauce (if using), and sage. Bring to a simmer.
Simmer & thicken: Let it simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.
Strain or keep rustic: Remove sage bundle or leave in chopped sage for texture. Stir in remaining 2 tbsp butter and optional cream before serving.
Cool & store: Let cool completely and store in the fridge up to 3 days—or freeze up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 95 kcal / cup
- Sugar: 3g / cup
- Sodium: 180mg / cup
- Fat: 7g / cup
- Saturated Fat: 4.5g / cup
- Carbohydrates: 6g / cup
- Protein: 1g / cup