Deliciously Dank Quick Gravy
When tasked with making any sauce in my house, non-other than the Saucier himself can do that. Well, truth be told, his are better than mine so I concede. All I said was make a sauce to go with these meatballs. Within ten minutes the most exquisite thing to ever grace a gravy boat was in my belly. Put this shit on everything!
Yield: approximately 8 ounces
1 tablespoon butter
1 tablespoon flour
¼ teaspoon minced garlic
1 cup chicken stock
½ teaspoon fresh rosemary
½ teaspoon fresh thyme
Saucier Willy’s Vintage Vine Finishing Salt (to taste; ¼-½ teaspoon suggested)
1 small bay leaf
Pinch of black pepper
Sub the butter for canna butter to reach your desired potency. A prepared cannabis concentrate, i.e., distillate, can be used to medicate this recipe instead of using canna coconut oil.
Turn stove to medium heat.
In a small sauce pan, melt butter and add garlic and lightly brown. Add flour and mix thoroughly to create a roux.
Add Chicken stock and turn to high heat.
Continually whisk to dissolve flour until brought to a boil.
Turn heat to low, add remaining ingredients and cook for 5 minutes.
Serve and enjoy. Pair with “Thanksgiving Plate Meatballs”.