Mustard and miso paste turn turkey drippings into a gluten-free gravy in minutes with a blender.
"It has the consistency of a great gravy without any flour. You can make in a pinch the day-of with pan drippings straight from the oven."
*White miso paste is typically gluten-free because it's made from fermented soybeans and white rice, but other kinds of miso paste may not be gluten-free so always check labels if you’re making this for someone with a food allergy.
Shopping Tip: You can buy schmaltz (rendered chicken fat) at some grocery stores, particularly around the holidays.
Check out more of Richard's speedy Thanksgiving recipes:
Microwave Sweet Potatoes With Cinnamon Butter
Chorizo-Chile Tamale Stuffing
Garlic Green Beans With Sun-Dried Tomatoes
Creamed Pearl Onions
Chestnuts With Pancetta
Beets With Goat Cheese & Pomegranate Seeds
Avocado Chocolate Mousse Pie
Quick Tiny Baby Potatoes with Pancetta and Chives
- 1 cup rendered turkey or chicken fat
- ¼ cup white miso paste*
- ¼ cup yellow mustard
- 2 tablespoons cider vinegar
- Salt and pepper, optional
Put turkey or chicken fat, miso, mustard, and vinegar into blender. Mix until smooth. Season to taste with salt and pepper, if desired.