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Rosemary Gravy for Mashed Potatoes
Ingredients
- butter
- all-purpose flour
- chicken stock
- fresh rosemary
- garlic
- Worcestershire sauce
- Dijon mustard
- black pepper
- salt
- heavy cream
Instructions
1. Melt 4 tablespoons butter in a saucepan over medium heat.
2. Add 1 minced garlic clove and 1 teaspoon finely chopped fresh rosemary, then cook for about 30 seconds until fragrant.
3. Whisk in 4 tablespoons all-purpose flour and cook for 2 to 3 minutes, whisking frequently, until the mixture is lightly golden.
4. Slowly whisk in 2 cups chicken stock, adding a small amount at a time at first to keep the gravy smooth.
5. Stir in 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon black pepper.
6. Bring the gravy to a gentle simmer and cook for 5 to 8 minutes, stirring occasionally, until thickened.
7. Stir in 2 tablespoons heavy cream and simmer for 1 minute.
8. Taste and add salt as needed, then remove from the heat and serve over mashed potatoes.