Madeira Gravy

It is interesting to read the 7 year old notes and the more recent ones. I also used Marsala because I didn't have Madeira and because the booze house was closed on Christmas day. And I made the base by brazing a chicken neck with onions, celery and garlic because I was smoking a chicken so pan drippings were not an option. Went light on the cream and added the meat from the brazed neck to the gravy before serving. It turned out great. Can't wait to repeat this using Madeira.

Made this after reading the comments. The alterations I made were as follows: 1- I started with the Pressure Cooked Drippings from Modernist Cusine as home, made with ground turkey and chicken wings that I broke with the back of a cleaver, and then halved with the sharp end of the cleaver. A pound of each get 9g of tamari and 9g of honey, more or less. This produces a flavorful liquid that turns into gelatin at fridge temp. Downside is no pan to deglaze. 2- sauteed the shallots in the butter, whisked in the flour, and then added double the Madeira to the roux before adding the stock and dripping gelatinous cube, which I had cut into smaller pieces. 3- finished that as written, minus the cream. Reduced lightly to keep it somewhat thin (by wife’s expectation), which aided in its penetration of anything it was poured on. This is a great gravy. Novel flavor. Delicious. Th

I agree that this gravy is really good. However, since I just roasted split turkey breasts, there were no drippings to use for the first part of the recipe. So I started on step 2. Sauteed shallots, then added Madeira and followed the rest of the recipe. I had never made gravy before because my family never cared for it. But they liked this gravy. I guess it’s the Madeira that gives it that special flavor. Next time I will sauté sliced mushrooms along with the shallots.