Instructions
Step 1
In medium saucepot over medium heat, melt butter.
Step 2
Stir in flour; then, continue stirring and cooking for 5 minutes. Reduce heat, if necessary, to keep mixture from browning.
Step 3
Slowly stir or whisk in broth or stock and then C&H Turbinado. Bring mixture to a boil, reduce heat to low, and simmer.
Step 4
While gravy is simmering, use a bowl or cup to whisk cornstarch into orange juice; then, whisk into simmering gravy with poultry seasoning and jalapeño powder.
Step 5
Increase heat to medium and, stirring constantly, bring gravy to a boil. Boil while stirring, 1-2 minutes, until gravy thickens.
Step 6
Adjust seasoning and serve immediately or hold warm in a double boiler until ready to serve.
Chef's Tip
An equal amount of flour and butter cooked together is called “roux”. There are many types of roux, but this recipe calls for a blonde roux, which will be used to thicken the gravy, but should not have any color to it.
Jalapeño powder is a flavorful substitution for white or ground black pepper and complements the C&H Turbinado and orange juice flavors.
