Hand-Selected Recipes and Stories Straight to Your Inbox


Sage Gravy

Serves: 12
Hands On Time: 
Total Time: 


8 tablespoons (1 stick) unsalted butter
1 yellow onion, roughly chopped
1 stalk celery, roughly chopped
1 clove garlic, minced
1/4 cup all-purpose flour
1 tablespoon bourbon (optional)
2 cups hot chicken or turkey stock (see note)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh sage
1 teaspoon apple cider vinegar


In a medium saucepan, melt the butter over medium heat. When the butter is foamy, add the onion and celery and cook, stirring frequently, until the vegetables have softened, 6 to 8 minutes. Add the garlic and cook until aromatic, about 1 minute. Whisk in the flour and cook, stirring constantly, until the flour is foamy and lightened in color, 1 to 2 minutes.

Add the bourbon, if using, and cook for 15 seconds. Gradually whisk in the hot chicken or turkey stock, increase the heat to medium-high and, while stirring constantly, bring to a simmer. Cook, stirring frequently, until the gravy has thickened enough to coat the back of a spoon, about 10 minutes. Season to taste with salt and pepper.

Pour the gravy through a wire mesh strainer into a medium bowl. Stir in the sage and cider vinegar, taste, and adjust the seasoning with salt and pepper, if needed. Serve hot.

the southern
kitchen difference