1. Prepare Gravy Veggies

   Set aside chopped veggies.

   • 1, roughly chopped Carrots
   • 2 stalks, roughly chopped Fresh Celery
   • 1, roughly chopped Fresh Small Yellow Onion
   • 1, roughly chopped Fresh Shallot
   • 2, peeled Garlic Cloves
2. Simmer Gravy

   In a medium pot, sautee onions, garlic and vegetables in oil over medium heat for 5 minutes. Add herbs and stock. Simmer for 10 minutes.

   • 2 tablespoons Extra Virgin Olive Oil
   • 1/4 bunch Sage Leaf
   • 1/4 bunch Fresh Garden Thyme
   • 8 cups, or turkey stock Chicken Stock
3. Simmer Gravy Cont.

   Combine water and cornstarch, whisk into the simmering broth. Add salt and continue to simmer for another 15 minutes or until it's reduced by half.

   • 1/4 cup Corn Starch
   • 1/4 cup Water
   • 1 1/2 tablespoons Kosher Salt
4. Strain & Season

   Strain gravy into a bowl, discard vegetables. Season with lemon juice, chives & black pepper. Serve in a gravy bowl.

   • 1/2, juiced Fresh Eureka Lemon
   • 1 tablespoon, finely chopped Chives
   • 1 teaspoon Black Pepper

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	Amount per serving	Daily value percentage
Low Calorie	220 kcal
Total Fat	9.0 g	11%
Total Saturated Fat	2.0 g	10%
Unsaturated Fat	7 g
Low Cholesterol	10 mg	3%
Sodium	2230 mg	100%
Total Carbohydrate	25 g	9%
Fiber Total Dietary	4 g	13%
Sugars Total	7 g
Protein	9 g	19%
Vitamin C	14 mg	15%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	122 mg	10%
Iron Fe	3.0 mg	15%
Potassium K	550 mg	10%
Vitamin E	1 mg	8%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.3 mg	25%
Niacin	5.5 mg	35%
Pantothenic Acid	0.2 mg	4%
Vitamin B-6	0.4 mg	25%
Folate (B9)	45 µg	10%

By Innit Culinary Team