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Make Ahead Cider and Sage Gravy

Make ahead cider and sage gravy is whisked smooth in a saucepan with apple cider, fresh sage, and a buttery roux. It coats the back of a spoon and can be refrigerated for up to 3 days, then reheated until steaming and heated to 165°F.
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Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 0.33 cup shallot finely chopped
  • 0.25 cup all-purpose flour
  • 3 cups low-sodium chicken or turkey broth
  • 1 cup apple cider
  • 1 tbsp fresh sage finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

  1. Melt the butter in a 3-quart saucepan over medium heat, add the shallot, and cook for 3 to 4 minutes, until softened.
  2. Sprinkle in the flour and cook, whisking constantly, for 2 minutes, until lightly golden.
  3. Gradually whisk in the broth and apple cider until smooth.
  4. Stir in the sage, salt, and pepper.
  5. Bring to a simmer and cook for 5 to 8 minutes, whisking often, until the gravy coats the back of a spoon.
  6. To make ahead, transfer the gravy to a shallow container and let it cool briefly.
  7. Cover and refrigerate within 2 hours for up to 3 days.
  8. Reheat the gravy in a saucepan over medium-low heat, whisking often, for about 8 to 10 minutes, until steaming and heated to 165°F.

Notes

For the smoothest gravy, whisk the broth and cider in gradually. Refrigerate covered for up to 3 days; freezing is not recommended for the best texture. For a dairy-free version, use plant-based butter.