Black Truffle Gravy

November 30
Chef Tyler
Cook time: 30 minutes
Servings: 12-18
Difficulty: Beginner

Members only

What you'll learn

  • How to make a roux
  • How to perfectly thicken gravy
  • How to reheat the turkey on thanksgiving day

Mise En Place

Measuring Cups
Chopping Board
Wooden Spoon
Large Pot with Lid

Shopping List

Shallot, 1x

Garlic, 1 clove

Truffle Carpaccio, 1 jar

Thyme sprigs, 3x

Unsalted butter, 2 tbsps

Balinese Truffle Salt, to taste

White wine, 1/2 cup

All purpose flour, 3 tbsps

Turkey or chicken stock, 24 oz


  1. Peel and finely mince the shallot and garlic.
  2. Finely chop half of the truffles from the Truffle Carpaccio.
  3. Pick and chop the thyme.

How to cook

  1. In a 2 quart pot over medium-low heat, melt 2 tablespoons of butter.
  2. Add the shallot and garlic and cook until the shallot is soft and translucent. Season with a pinch of Balinese Truffle Salt.
  3. Deglaze the pan with the white wine and cook until au sec.
  4. Add the flour and stir continuously for 2-3 minutes.
  5. Stir in 1 cup of broth. Bing to a simmer, whisking constantly.
  6. When a paste forms, add the remaining broth, along with the thyme and another pinch of Balinese Truffle Salt.
  7. Adjust the heat to maintain a gentle simmer. Simmer for 20 minutes.
  8. Finish with the chopped Truffle Carpaccio and more Balinese Truffle Salt to taste.
  9. Finish with the roast turkey drippin’s and serve immediately, or cover, and set aside in your refrigerator until it’s gravy time!!
  10. Reheating Instructions
  11. Gently reheat the gravy over medium in a small saucepan, stirring from time to time to prevent sticking.

From the chef

Chef Tyler is elevating our Thanksgiving feast to Michelin-star quality with this irresistible, aromatic gravy. Whether you're drizzling it over a perfectly roasted turkey or adding a touch of indulgence to your mashed potatoes, our Black Truffle Gravy is the culinary secret that'll make every meal a memorable event.

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