This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.
Recipe information
Total Time
25 minutes
Yield
Makes 3 cups
Ingredients
1/4 cup ghee
1/4 cup all-purpose flour
4 cups Pressure-Cooker Turkey Stock
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation
Step 1
Heat ghee in a medium saucepan over medium until just beginning to bubble. Sprinkle in flour and whisk until no lumps remain. Continue cooking, whisking occasionally, until a light yellow roux forms, 2–3 minutes.
Step 2
While whisking, add stock in a slow, steady stream. Bring to a boil, then reduce to a gentle simmer. Cook, whisking occasionally, until reduced to 3 cups, 15–20 minutes. Whisk in salt and pepper, then remove from heat.
