Easy Italian Style Pink Gravy
Looking for an over-the-top gravy? Made with the cooking juices of roast turkey, a touch of tomato paste and our Toscano IGP EVOO this...
Ingredients
Serves:
4
- 6 sifted pastry flour tablespoons
- 3 cup whole milk
- 1 cup of filtered and cooled turkey cooking juices
- 6 tablespoons double concentrated tomato
- Black pepper to taste
- Salt to taste.
1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
Vignoli Black Garlic EVOO to taste
- 6 sifted pastry flour tablespoons
- 700 ml whole milk
- 250 ml of filtered and cooled turkey cooking juices
- 6 tablespoons double concentrated tomato
- Black pepper to taste
- Salt to taste.
- 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
- Vignoli Black Garlic EVOO to taste
Directions
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Place the flour on medium heat and pour the milk little by little, working with a hand whisk to obtain a lump-free mixture.
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In a small saucepan, combine the diluted flour and the cooking juices of the turkey, then bring to a light boil and cook for a minute, stirring constantly with a whisk. The sauce should be smooth, homogeneous and thickened.
-
Add the Vignoli Extra Virgin Olive Oil IGP Toscana – Medium and a grind of pepper, then season with salt and mix carefully.
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Finally, add the Black Garlic Infused Extra Virgin Olive Oil in quantities to taste and mix again.
-
Serve the sauce hot by pouring it over the sliced turkey.
- Place the flour on medium heat and pour the milk little by little, working with a hand whisk to obtain a lump-free mixture.
- In a small saucepan, combine the diluted flour and the cooking juices of the turkey, then bring to a light boil and cook for a minute, stirring constantly with a whisk. The sauce should be smooth, homogeneous and thickened.
- Add the Vignoli Extra Virgin Olive Oil IGP Toscana – Medium and a grind of pepper, then season with salt and mix carefully.
- Finally, add the Black Garlic Infused Extra Virgin Olive Oil in quantities to taste and mix again.
- Serve the sauce hot by pouring it over the sliced turkey.
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