Lillet Blanc Turkey Gravy - Imbibe Magazine Subscribe + Save

Lillet Blanc Turkey Gravy

lillet blanc gravyThis Thanksgiving-ready recipe from Detroit chef James Rigato brightens up otherwise bland gravy with the addition of a favorite fortified wine.

3 Tbsp. flour
3 Tbsp. butter
3 cups turkey stock
½ cup Lillet Blanc
½ Tbsp. cracked pepper
½ orange, zested and juice juiced
Salt, to taste

In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute, or until golden brown. Slowly add the turkey stock and Lillet Blanc, whisking until incorporated. Continuing cooking, whisking occasionally until thickened, about 5 minutes. Add pepper, orange juice and zest. Season with salt and additional pepper, to taste. Serve hot. Makes 3 cups.

James Rigato, The Root Restaurant & Bar, Detroit

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