Cider know-How: Cider pan Gravy

by Rachael Ray Show Staff 8:00 AM, October 29, 2009

Aired October 29, 2009

Serves Serves 4
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 cup apple cider
1 tablespoon grainy mustard, optional
3 to 4 sprigs thyme, leaves picked and chopped
Salt and pepper

Place a medium pot over medium-high heat with the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk the stock and cider into the mixture and bring up to a bubble. Add the mustard, if using, thyme and season with salt and pepper. Simmer until thickened, 4-5 minutes.

Serve warm over your favorite meat or stuffing and/or side dish.