Among the brethren of great gravies, garlic and sage gravy is a stand out.
This gravy is a treat for the tastebuds and good for the body too.
Garlic brings a punchy, unmistakable presence that wakes up the taste buds, while sage provides a counterpoint with its woodsy, mellow notes.
Together, they create a sauce that is layered and complex.
That’s what we like in the kitchen – simplicity!
Garlic and Sage Gravy: A Timeless Flavor for Any Occasion
There’s something about a perfectly prepared gravy that can elevate the simplest meal to an event even on a weeknight.
It’s the cherry on top of the culinary savory sundae, the final brushstroke on a masterpiece.
But when it comes to making gravy, many of us are mystified.
I’m here to tell you, it’s a simple skill that can be mastered and the perfect starting point is garlic and sage gravy.
Ease of Making: A Gravy Anyone Can Master
There’s a misconception that making gravy from scratch is complex and time-consuming, but that couldn’t be further from the truth.
Diced onion and smashed garlic are sautéed in a bit of olive to release their aromatic goodness.
Use as much or as little smashed garlic as you like in this recipe.
Because no bits of onion or garlic will be left in the gravy as you’ll strain out both these aromatics for a silky smooth texture.
The thickening agent for the gravy is a roux, equal parts of butter and flour cooked to a nice blond color.
Whisk in the stock, bring to a boil, and simmer for 3-4 minutes until the gravy just coats the back of a spoon.
Strain it, put it back on the burner for the finishing touches of a splash of lemon juice to give it an acidic kick and a splash of cream.
The finale is two teaspoons of fresh sage.
The Versatility of Garlic Sage Gravy
What truly sets garlic sage gravy apart is its incredible versatility.
This gravy draped over a golden roast turkey, creamy mashed potatoes, or a hearty stuffing, can elevate your holiday meal from standard fare to festive feast.
But this gravy isn’t just for the holiday table; it’s for any table that values depth of flavor and a touch of comfort.
Make it today, make it at the holidays, make it on any day or evening when the mood strikes.
Want to add more sage to your repertoire? Try this Brown Rice with Sage and Walnuts dish.
Garlic and sage gravy is an easy and delicious way to dip your toe into the art of making gravy. It comes together in a snap on a weeknight.
- 2 tablespoons onion, small dice
- 1–2 cloves of garlic, smashed
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup stock, chicken or vegetable
- 2 teaspoons sage, chiffonade
- olive oil
- Splash of lemon juice
- Splash of heavy cream
- Kosher salt to taste
- Heat a small pot over medium heat. Once hot add just enough olive oil to coat the bottom of the pot. Give the pot a swirl to evenly distribute the oil.
- Reduce the heat and add the onion; sauté for a minute or two.
- Add the garlic, sauté for another minute.
- Add the butter. Once it’s melted add the flour.
- Cook the butter and flour mixture for 3 minutes or until you achieve a nice blond color.
- Slowly whisk in the stock.
- Continue to simmer until mixture thickens.
- Once the gravy has thickened, pour the gravy through a fine mesh strainer into a bowl to strain out the bits of onion and garlic.
- Return the gravy to the pot.
- Off the heat, stir in a splash of lemon juice.
- Stir in a splash of cream.
- Taste and season as needed.
- Stir in the sage.
- Serve immediately.
- You can make this gravy ahead of time. Add a tiny bit of water to it and warm it up slowly to bring it back to temp.
Keywords: garlic and sage gravy