This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Turkey Rosemary Gravy
Ingredients:
1/2 cup turkey drippings
1 tbsp Garlic Infused Olive Oil
1/2 cup flour
1 shallot, thinly sliced
1 tbsp fresh rosemary, finely chopped
6-7 cups turkey or chicken stock
½ Tbsp. Spanish Rosemary Fused Premium Salt
½ tsp. Pepe e Aglio
Directions:
Leave turkey drippings in roasting pan (pour off any drippings not being used); set the roasting pan over burners on medium heat.
Add shallots and rosemary, stirring and cooking for 3-4 minutes. Stir in stock, deglazing the pan by scraping the bottom.
After about 2 minutes, whisk in flour, cooking into flour is incorporated, about 3-4 minutes.
Slowly add in the stock. Whisk for about 5-6 minutes, until gravy thickens and becomes smooth and creamy.
Add Spanish Rosemary Fused Premium Salt and Pepe e Aglio to taste.
Cook gravy for a further 4-5 minutes until it reaches desired thickness. Strain through a sieve or serve as is.
Use the following ratio to adjust the quantity as needed: 1 Tbs of drippings plus 1 Tbs thickener (flour/cornstarch, etc.) plus 1 cup of liquid, seasoned to taste. Add more or less stock depending on desired thickness.