Burnt-Leek Gravy

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.

   Start 12-minute timer
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.

   Start 2-minute timer
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.

   Start 10-minute timer
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.