Monday, November 3, 2014
Thanksgiving Mole Gravy
What goes well with today's Mole-Brined Roast Turkey? Mole Gravy obviously. While the brine gives the turkey subtle mole flavor, the gravy delivers the sauce's spicy-sweet flavors much more directly (so if you make the brine a lot spicier than I did, prepare for the gravy to be spicier too). This goes nicely with basic Thanksgiving mashed potatoes.
Drippings from roasted turkey
Unsalted butter, enough to make 2 tbsp. when combined with the turkey drippings
2 tbsp. all-purpose flour
1/2 cup mole sauce (use the thick mole from my recipe for Mole-Brined Roast Turkey)
2 cups low-sodium chicken broth
Salt, to taste
Scrape drippings from roasted turkey into a large frying pan. Add enough butter to make 2 tbsp. of fat. Heat over medium-high heat until the butter melts. Add the flour and whisk to combine. Cook, whisking frequently, until the mixture is lightly browned. Stir in the mole sauce, then add chicken broth and whisk to combine. When the mixture bubbles, reduce heat to medium-low and simmer for 10-15 minutes until thickened.
Other Thanksgiving Recipes
Thanksgiving Central (all Thanksgiving recipes)
Mole-Brined Roast Turkey
Easy Turkey Gravy