Tyler Florence's Calvados Gravy

Name: Tyler Florence's Calvados Gravy
Yield: 1
Ingredients: 2 medium carrots; 1 large onion; 3 stalk celery; 1 turnip; 1 large Granny Smith apple; 1 clove garlic; extra-virgin olive oil; 2 tbsp. all-purpose flour; 1 qt. low-sodium chicken broth; kosher salt and freshly ground black pepper; 1 c. Calvados or other apple brandy; 4 tbsp. cold unsalted butter

By Tyler FlorencePublished: Nov 15, 2011

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This gravy by Tyler Florence is perfect with his Herb Crusted Crown Roast of Pork recipe.

For more recipes and ideas by Chef Florence, pick up a copy of his book, Tyler Florence Family Meal.

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Ingredients

2 medium carrots
1 large onion
3 stalk celery
1 turnip
1 large Granny Smith apple
1 clove garlic
extra-virgin olive oil
2 Tbsp. all-purpose flour
1 qt. low-sodium chicken broth
kosher salt and freshly ground black pepper
1 cup Calvados or other apple brandy
4 Tbsp. cold unsalted butter

Directions

1. Step 1Place the carrots, onions, celery, turnip, apple, and garlic in a food processor and pulse to make a coarse puree.
2. Step 2Place the roasting pan with the pork drippings on the stovetop over medium-high heat. Add a 2-count of olive oil and the vegetable puree. Cook gently for 7 to 8 minutes, until most of the moisture has cooked off. Sprinkle the puree with the flour and cook for 2 more minutes, stirring well to incorporate the flour with the fat in the pan.
3. Step 3Place the roasting pan with the pork drippings on the stovetop over medium-high heat. Add a 2-count of olive oil and the vegetable puree. Cook gently for 7 to 8 minutes, until most of the moisture has cooked off. Sprinkle the puree with the flour and cook for 2 more minutes, stirring well to incorporate the flour with the fat in the pan.
4. Step 4Strain the gravy through a sieve into a saucepan, but don’t use a very fine sieve, as allowing some of the pulp to pass through will help to thicken the sauce. Add a few of the cold butter cubes at a time, and swirl to dissolve them, repeating until all the butter has been incorporated and the sauce is thick, velvety, and rich.