Burnt-Leek Gravy

Ingredients

• 1 large leek (Use the white, light-green, and dark-green portions; trim away any dried ends, halve lengthwise, fan the layers under running water to remove grit, and pat very dry.)
• 4 tbsp unsalted butter (Divided; use for the roux and finishing.)
• 4 tbsp all-purpose flour (For thickening.)
• 4 cup unsalted chicken or turkey stock (Use broth if preferred; choose a low-sodium variety if adding drippings.)
• kosher salt (To taste.)
• black pepper (To taste.)
• 1 tbsp defatted turkey or chicken drippings (Optional; add 1 to 3 tablespoons when reheating before serving.)

Steps

1. 1

   Position an oven rack about 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil.

2. 2

   Prepare the leek by trimming away any dried or damaged ends. Halve it lengthwise without fully separating the layers. Fan the layers under cool running water to remove trapped sand and dirt, then pat the leek thoroughly dry; excess moisture will inhibit charring.

3. 3

   Place the dry leek cut-side down on the prepared baking sheet. Broil until the exposed surface is deeply blackened and charred, about 8 to 12 minutes. Turn if needed so the leek chars evenly, but do not let it burn through completely; the interior should become tender and sweet.

4. 4

   Transfer the charred leek to a blender. Add the stock and blend until completely smooth. Use caution when blending hot liquids: remove the blender's center cap and cover the opening with a folded kitchen towel, or cool the mixture briefly before blending.

5. 5

   Melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture is smooth and lightly golden and no raw flour smell remains.

6. 6

   While whisking, gradually pour the leek-stock purée into the roux. Continue whisking until smooth, then bring the gravy to a gentle simmer.

7. 7

   Simmer the gravy, stirring often, until thick enough to coat the back of a spoon, about 8 to 10 minutes. If it becomes too thick, whisk in a little additional stock; if it is too thin, continue simmering briefly.

8. 8

   Season with kosher salt and black pepper to taste. For an especially smooth gravy, pass it through a fine-mesh strainer into a clean saucepan or serving vessel.

9. 9

   Serve hot. If using roasted-turkey drippings, rewarm the gravy in a saucepan and stir in 1 to 3 tablespoons of defatted drippings immediately before serving.

Notes

The source states that the gravy can be made ahead and refrigerated for up to five days. Rewarm it gently in a saucepan before serving. The source specifically notes that it is flavorful even without added drippings. The exact ingredient list and method were not visible because the recipe is member-only; quantities and thickening method are therefore reconstructed estimates.

Nutrition per serving

• sauce
• gravy
• vegetarian without drippings
• make-ahead
• broiled
• Thanksgiving
• smoky
• gluten-containing