Brown Butter Gravy
If I were roasting a whole turkey I'd use those drippings instead of browned butter, but I'm not. The browned butter and dark roux contribute to the flavor, so both steps are important in building a "complex" flavor, despite the short ingredient list and lack of sticky meat bits. Same goes for the soy sauce and sherry vinegar - they're there to fortify saltiness and provide a smack of tanginess. Oh, and "lumpy gravy" has never been an issue for me (brag) but the "trick" is to add the broth or stock slowly, then bring the whole thing to a strong simmer, letting any stubborn flour-y bits melt away.
current price now$5.90/ea earlier price was$7.69Save 23%
$2.23/oz2.65oz
