Holiday Gravy

Serving 8 people

45 min


  • carrots 2 large carrots, cut into chunks
  • flour 2 Tbs. flour
  • fresh marjoram 2 sprigs fresh marjoram
  • fresh thyme 1 sprig fresh thyme
  • garlic 3 cloves garlic, peeled and crushed
  • ground pepper ½ tsp. ground black pepper
  • olive oil 3 Tbs. olive oil
  • onions 2 medium-sized onions, sliced
  • salt 1 tsp. salt
  • sun-dried tomatoes 4 sun-dried tomatoes, quartered
  • white mushrooms 4 oz. white mushrooms, halved
  • white wine ½ cup white wine
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How to make it

  1. Heat 2 Tbs. oil in large saucepan over medium-low heat.
  2. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.
  3. Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 2 1/2 cups
  4. water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain
  5. into large measuring cup, pressing on vegetables with spoon to release
  6. all liquid.
  7. Heat remaining 1 Tbs. oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden.
  8. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly.
  9. Remove from heat, and serve with filled Cornucopias.