Caramelized Shallot Gravy
Published Nov. 7, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup sunflower oil or avocado oil
- 1pound shallots, thinly sliced
- 2tablespoons cornstarch
- 3fresh thyme sprigs
- 1fresh rosemary sprig
- 2½tablespoons soy sauce
- 2tablespoons balsamic vinegar
- 1tablespoon sugar
- Salt and black pepper
Nutritional analysis per serving (10 servings)
115 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a medium pot over medium heat. Add the oil and shallots and cook, stirring occasionally, for 10 minutes.
- Step 2
Add ⅓ cup of water to the shallots and scrape any browned bits on the bottom of the pan to release them into the liquid. Repeat after 5 minutes. Cook until the shallots caramelize, turning lightly golden with crispy edges.
- Step 3
Sprinkle with the cornstarch and stir to coat. Add the thyme, rosemary, soy sauce, vinegar and sugar, plus 2½ cups water. Bring to a simmer and cook for 10 minutes over medium heat, stirring occasionally. Pluck out and discard the herb sprigs. Season the gravy to taste with salt and pepper.
- Step 4
Serve as is or add the gravy to a blender and blend until smooth, if desired. (If blending the gravy hot, remove the center plug from the blender lid and cover lid with a kitchen towel before blending, to release the steam so it does not build too much pressure while blending.) Gravy will keep, refrigerated, for up to 5 days.
Private Notes
Comments
I made this for Sunday roast and it was a huge hit. I burned the first batch of shallots, so I had to do it all over again. The second batch was very complex in flavor, sweet with delicious umami notes. I will definitely be making it again for Thanksgiving!
Can someone shed light on the requirement for sunflower or avocado oil? How about some plain old normal olive oil or butter? Or even a neutral flavored grapeseed? It seems like soy sauce, vinegar, shallots, and the Bruillard effect are doing the heavy lifting here.
That’s what I did and it worked out perfectly
First, this was absolutely delicious as written. Second, I stumbled upon a was to take the outer, papery skin off shallots muuuuch easier. I cut the top end off, then held it under warm water while I peeled. The skins came off so much easier! When you are peeling a pound's worth, that's helpful!
This is a FABULOUS recipe! The one slip that I found is lack of liquid to make a real gravy - it was more like a thick sauce. So I added about 2 c. vegetable stock, and boom, there it was. Honestly, this gravy was so flavorful that even the holiday poultry eaters went for it. It's definitely in my repertoire. Bravo!
I imagine this could be very tasty with the right balsamic vinegar, but unfortunately mine must have been stronger than what the recipe developer used, because my gravy tasted of intense vinegar and basically nothing else. (I double checked and I did use regular balsamic, not glaze.) If you make this, I would strongly recommend adding a couple teaspoons of vinegar, tasting, and then adding more as needed.