Sage and Cider Gravy
This apple cider gravy is smooth, buttery, and full of cozy fall flavor. Made with real apple cider, fresh sage, garlic, and a splash of vinegar, it’s rich, fall-forward, and balanced. Whether you use pan drippings or just butter, it builds deep flavor from the bottom up and finishes silky and spoon-ready. Perfect with pork roast, chicken and potatoes, or your Thanksgiving turkey.
Servings: 8 servings
Calories: 76kcal
Equipment
- Wooden Spoon
Ingredients
- 4 tablespoons unsalted butter divided
- 4-5 fresh sage leaves
- 2 cloves garlic grated
- ½ shallot grated
- 1 teaspoon worcestershire sauce or a pinch of MSG
- 3 tablespoons all-purpose flour
- 2 cups low sodium turkey broth or chicken stock
- ¾ cup apple cider not juice or vinegar!
- 2 teaspoons apple cider vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a medium saucepan, melt 3 tablespoons of the butter over medium-low heat with the fresh sage leaves. Once the butter is melted and fragrant, stir in the garlic and shallot and cook gently until it's pretty fragrant, about 30 seconds to 1 minute. Don’t let the garlic brown.4 tablespoons unsalted butter, 4-5 fresh sage leaves, 2 cloves garlic, 1 teaspoon worcestershire sauce, ½ shallot
- Whisk in the flour and let it cook for about 2 minutes, stirring constantly.3 tablespoons all-purpose flour
- Start pouring in the broth a little at a time, whisking constantly. It’ll seize up at first, but as you keep adding liquid and whisking, it’ll smooth out into a thick, creamy base. Don’t forget to whisk into the corners of the pan. Once it’s smooth, add in the apple cider and cider vinegar.2 cups low sodium turkey broth, ¾ cup apple cider, 2 teaspoons apple cider vinegar
- Bring the gravy to a gentle simmer over medium heat. If it starts bubbling hard like a boil, lower the heat. Let it cook for about 10 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon. You should be able to swipe a finger down the spoon and see a clean line.
- Once it’s thickened, taste and season with salt, pepper, and the Worcestershire or a pinch of MSG if you're using it. Taste again to make sure it's right where you want it. Off the heat, stir in the last tablespoon of butter for a silky, restaurant-style finish.Kosher salt and freshly cracked black pepper
- Pour the gravy through a fine mesh sieve into your gravy boat or serving dish to remove the sage leaves and any stray lumps. Serve warm and enjoy!
Notes
Makes 2 cups of gravy.
Chef's Tips
Gluten-Free Option: Skip the flour and thicken your gravy at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold broth). Add it slowly while whisking until the gravy reaches your desired consistency. Make it vegetarian: Use vegetable broth instead of chicken or turkey stock and make sure your Worcestershire sauce is vegetarian (or just use a little tamari or soy sauce for depth). Swap the butter with chicken/turkey drippings if you have any for even more flavor!Nutrition
Serving: 0.25 cup | Calories: 76kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 230mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg