Equipment: Digital Scale (preferred), 2 Large Sauce Pans, Whisk, Wooden Spoon, Measuring Spoons & Cups, Mixing Bowls, Fine Mesh Sieve

Before You Dive In – Prep: Please read!

• Slice the onion
• Peel and halve the garlic
• Prepare no sodium homemade stock, if using homemade

Base

Step 1: Melt the butter in a large saucepan or deep skillet over medium heat. We use a wok!

Step 2: Add the sliced onion and garlic and sauté on medium heat for 20 to 30 minutes, until the onion becomes browned and starts to caramelize. Be patient! Don’t be afraid to let the onions brown deeply without burning. This may take up to 40 minutes depending on the heat and your pan.

Step 3: In a separate medium sauce pan, add the stock and herb medley. Simmer on medium-low until ready to add to the caramelized onion mixture.

Step 4: Sprinkle flour onto the caramelized onions and garlic and cook, stirring constantly, for about 2 minutes.

Step 5: Stir in the chicken stock, Cognac, sage leaves, bay leaves, salt (or Borsari) and pepper to taste. Don’t go crazy here. Season lightly and then wait until after the finish as salt and pepper from your main course (vegetable, poultry or meat) contributes to the taste.

Step 6: Increase the heat to medium high/high and bring to a boil. Lower the heat, and simmer for 20 minutes, stirring occasionally.

Step 7: Remove from heat and set pot on a cooling rack. Allow to cool at room temperature for 1 hour and strain in a fine mesh sieve. Press the solids lightly and then compost, (or trash,) them. Refrigerate this super rich gravy base until you are ready to finish it.

The Finish

If you have drippings from meat or you roasted vegetables and there are charred goods in the pan, follow the steps below. If not – just add the base and an additional cup of stock + 1 T of vinegar (optional) to a medium sized sauce pan and simmer for 10-15 minutes. Frequently taste for doneness and season – do you need more salt or pepper? If it tastes amazing – it’s done! Transfer to a gravy dish and serve hot.

Step 1: Place the roasting pan on the burner over medium heat and add the wine or (stock or water) if using. Bring the addition to to a boil, lower the heat, and simmer for 2 minutes. Stir and scrape up all the charred bits clinging to the bottom of the pan.

Step 2: Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. You will not have any bumps or lumps! Remove from heat and mix in the cream or dairy alternative.

Step 3: Season with salt, pepper or Borsari to taste.

Step 4: Transfer to a gravy dish and serve hot.

Enjoy!