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