Never have enough drippings for your gravy guzzling crowd? This recipe will float your (gravy) boat.

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Credit: Photography by Sang An

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt the butter over medium heat. Add the onion, thyme, and bay leaf; season with pepper. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. 

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  • Sprinkle the our over the onion mixture; stir to combine. Continue cooking, stirring occasionally and reducing heat as necessary to prevent the our from burning, until the mixture smells nutty and is medium golden brown, 8 to 10 minutes. 

  • Drizzle in the marsala and cook, stirring constantly, until well blended, about 1 minute. Add 1 cup of the stock, 1/4 cupful at a time, stirring to combine between each addition, then stir in the remaining stock. Simmer, stirring often, until the gravy thickens, 8 to 10 minutes. Remove from heat. 

  • Discard the thyme and bay leaf, leaving any thyme leaves in gravy. Stir in the Worcestershire sauce. Season the gravy with salt and pepper. 

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