recipe 
yields
8-10 servings
2 tablespoons butter
¼ cup all-purpose flour
¼ cup dry sherry
1 teaspoon chopped fresh rosemary
2 cups (about) canned low-salt chicken broth or reserved pan juices
¼ cup whipping cream
1 teaspoons chopped fresh thyme
Ingredients
steps
- Melt butter in saucepan over low heat. Add flour to make roux and cook until light brown color. Add sherry and stir to dissolve roux.
- Add rosemary and reserved pan juices or broth. Stir to mix thoroughly and bring to a simmer. Reduce heat to low. Continue to stir the gravy.
- Before serving, add cream and thyme. Salt and pepper to taste.
Date Published: 12.07.11
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- from TLP Test Kitchen, Charleston, SC
Comment 1
Looking forward to the recipe for the rosemary gravy. I’m sure it’s quite delicious