Grandpa Olsen’s Gravy
Josh Olsen of The Squeaky Bean is using the recipe of Ed Olsen, his grandfather, for the gravy he’ll be serving to 3,000 hungry people on Thanksgiving Day. This version serves 8-10 with plenty remaining for leftovers.
Ingredients
4 ounces butter
4 ounces all purpose flour
2 quarts chicken stock
2 cups white table wine
2 carrots, peeled and rough chopped
4 celery stalks, rough chopped
1 large yellow onion, rough chopped
4 tablespoons fresh sage, finely chopped
White wine for deglazing
Salt to taste
DirectionsMelt butter in a medium sauce pot until the milk solids separate. Add flour and whisk in. Cook over medium heat for 5 minutes, cool in the refrigerator. This will be the roux base you will use to start the gravy.
After roasting the turkey, you can start assembling the gravy. Remove turkey from the pan and set out to rest. This lets the juices retract into the flesh, making for a moister bird at serving time. The roasting pan will have drippings on its bottom. Over medium heat add carrots, celery and onions to the roasting pan and sauté until tender.
Deglaze with white wine, using a wooden spoon to loosen the bits, and reduce by half. Add chicken stock and bring to a simmer. Add cold roux, whisking consistently to incorporate. The sauce will thicken; cook for 10 minutes over medium heat, whisking constantly. The sauce is best if pureed with the vegetables. Add sage and season with salt. Serve with the sliced turkey.
