You are probably already doing this at Thanksgiving (for USA) after the turkey comes out of the oven or your traditional Sunday roast. You take the tasty pan drippings, bits, and pan fond and you make a luxurious sauce or gravy. Using your favorite maple BBQ sauce into an onion gravy becomes this savory, slightly sweet gravy that is not only delicious but, it is a gravy you can make without the need for a roux or a slurry!
I have tested this recipe on a smoked, dry-rubbed turkey, chicken, duck, cornish hens, and pork.
INGREDIENTS:
6oz Your Favorite Maple BBQ Sauce
2 small White Onions, sliced thin
2 TB Honey (heaping)
2oz + 1oz Butter
1oz Red Wine Vinegar
1oz Olive oil
1 tsp Garlic
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
Olive oil
1.) On medium-high heat, add your 1oz butter and just enough olive oil to lightly coat your saute pan.
2.) Add your sliced onions to the pan, lightly season with kosher salt and black pepper. Avoid burning the onions by sauteing down to allow the natural sugars to be released and help caramelize the onions.
3.) From time to time, you may need to add a little water to help prevent burning. A few tablespoons of water can be used.
4.) In a small high-powered blender, add the rest of your ingredients and puree until you get a smooth consistency. You may see specks of color which will be the butter. That is ok. 5.) Return to the pan and continue to saute. This process of caramelizing can take a good 10-15 minutes.
6.) After about 15 minutes, you will see the onions have excreted their natural fluids and a thinned sauce has developed in the pan. At this point, you can add your blended ingredients to the pan. With a rubber spatula, try to scrape the sides of the blender cup to get all of the blended ingredients out.
7.) Switch your utensil to rubber spatula and begin working the blended sauce into the pan. Those specks of cream color will immediately start melting. Continue to blend for about five minutes. Taste test to adjust for more seasoning as you like https://www.copyright.gov/title17/92chap1.html#107Â
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