FOOD + ENTERTAINING
3 cups) in saucepan, and bring to a simmer. Simmer vigorously, stirring occasionally, until slightly reduced, 4 to 5 minutes. Stir in mustard and reserved cornstarch slurry; simmer, stirring constantly, until thickened, about 1 minute. To create a thicker sauce, if desired: Stir together 2 tablespoons of the simmering gravy and 1 to 2 teaspoons additional cornstarch in a small bowl; return to simmering gravy, and boil, stirring constantly, 1 minute.
Remove skillet from heat; add remaining 3 tablespoons butter, one piece at a time, and 1 tablespoon brandy. Whisk with reserved herb“ whisk” until mixture is melted and creamy, and herbs have infused into gravy, about 2 minutes. Season to taste with additional salt. Transfer to a gravy boat. Serve immediately.
Recipe by Marianne Williams, Food & Wine
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