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  • 2 tablespoons butter

  • 1 tablespoon flour
  • 1 cup chicken or turkey broth or stock
  • 2 tablespoons C&H® Turbinado Cane Sugar
  • 2 teaspoons cornstarch
  • 1 cup orange juice
  • 1/4 teaspoon poultry seasoning
  • ¼ teaspoon ground jalapeño powder
  • Salt, as needed, depending on broth or stock used
  • Optional: 1 tablespoon freshly minced sage and/or curly parsley

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Prep Time: 5 minutes / Cook Time: 20 minutes / Yields: 2 cups
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.
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