Photo by Hélène Dujardin

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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
  1. 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.
  2. 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.
  3. Before serving, add cream and thyme. Salt and pepper to taste.



  • from TLP Test Kitchen, Charleston, SC

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