Condensed Sauces and Gravies With Vegetable Puree
It’s frustrating when the recipe doesn’t immediately turn out the way I envisioned it, but I’m always learning something. Just last night I was working on the meat situation in my Instant Pot and although the meat was a little chewy for my taste, both the liquid and vegetables at the bottom of the insert were delicious . Rather than removing the vegetables and reducing the amount of liquor, I decided to use this expert trick from Alex Guarnaschelli and knead them right in the liquid for a thick, rich sauce.
The tip I first saw in a Facebook video last month can be used to thicken any sauce. For the turkey, simply remove a few super-soft vegetables from the skillet, rub a little stock, and whisk the puree and gravy until smooth and thick. Vegetables not only increase the viscosity of any sauce or gravy, they also add flavor , and I happen to be a big fan of flavor.
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