Calvados Gravy

By taniaf

Ingredients

• Reserved roasting pan with drippings
• 1/2 cup calvados
• 4.5 cups stock
• 1/4 cup plus 2 tbsp flour
• 2 tbsp butter
• salt and pepper

Preparation

Step 1

Strain drippings from roasting pan through a sieve, reserve pan. Pour into a glass measuring cup. Let stand until separated, about 10 minutes. Pour off fat.
Place pan over 2 burners, add calvados. Bring to a simmer over medium heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock, bring to a simmer.
Whisk together 1/2 cup stock and flour until smooth. Slowly whisk into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10-12 minutes.
Remove from heat. Add butter and swirl pan until it melts. Strain gravy and discard solids. Serve immediately.