Easy No-Drippings Gravy

Makes 2 cups

For turkey flavor, try a broth made from Savory Choice turkey flavor liquid broth concentrate, instead of chicken broth, or use a half-half mixture. Marmite — a spreadable condiment made with yeast extracts — adds a layer of savoriness. The recipe can easily be doubled or tripled. 4 to 6 tablespoons brown roux or 4 to 5 tablespoons white roux (see recipe)

4 cups turkey or chicken broth

¾ to 1 teaspoon Marmite dissolved in 2 tablespoons hot water (see Note)

1 small sprig thyme (optional)

Kosher salt and black pepper to taste

Instructions: In a saucepan or skillet, whisk together 4 tablespoons roux and the broth (warm or hot roux plus cool to room-temperature broth, or vice versa). Add Marmite and thyme, if using; bring to a moderate simmer over medium-low to medium heat. Skim and discard any scum. Taste as you go and remove the thyme before it becomes too strong.

Cook until reduced to about 2 cups, or the desired consistency, 15-20 minutes. Fine-tune the thickness by adding more roux, if desired. Season with salt and pepper to taste.

If made ahead, cover the surface of the gravy with plastic wrap. The gravy may need to be thinned with more stock or water when reheated.

Note: Marmite can be found at well-stocked grocers including Andronico’s, Berkeley Bowl, Draeger’s and Pasta Shop and at specialty stores such as Cost Plus World Market.