This Turkey Shallot Gravy is a flavorful, velvety sauce that elevates any holiday meal or special occasion. Made with softened shallots and a hint of Dijon mustard, it’s the ideal complement to Smoked Turkey Tenderloin, but it also pairs beautifully with mashed potatoes, stuffing, or any other classic sides.
Adjust the consistency easily by adding extra broth, making it versatile enough to suit any dish. Whether you’re hosting a crowd or preparing a smaller celebration, this gravy is sure to impress.
This gravy is a much healthier version than the packaged versions you buy from the store. It is a delicious kidney-healthy, kidney-friendly topper.
Dr. Blake’s Top Tip: For an extra burst of flavor, deglaze the pan with a splash of dry white wine before adding the mustard and cornstarch. This will enhance the depth of the gravy and pair wonderfully with the smoked turkey and sides. Serve warm in a gravy boat for an elegant finishing touch!
- Yield: 1 1/4 cup
Ingredients
1 tablespoon unsalted butter
1 shallot, minced
1 teaspoon Dijon mustard
1 tablespoon cornstarch, mixed with a tablespoon of cold water
1 cup low sodium turkey chicken broth, plus more as needed
1/4 teaspoon fresh ground black pepper
Pinch of kosher salt
Instructions
1 Using a small saucepan over medium heat, melt the butter. Add the shallot and sauté until softened and light brown. Add the mustard and cornstarch, whisking to combine. Gradually add the broth, whisking constantly, until thickened. Adjust consistency, if needed, adding a tablespoon of broth at a time. Season with pepper and salt. Transfer to a gravy boat or bowl to serve.
Notes
Serving Size = ¼ cup
