The most important thing about historical food oriented celebrations is tradition. However forced restraint does not allow creative thought to blossom. While determined to make an entirely traditional turkey gravy for thanksgiving, sauce making is a particular interest so we decided to make some wavy gravy.
Essentially (we did not measure)
TURKEY GRAVY with UNI.
Standard Butter + Flour Roux.
Cook to blonde Roux.
Add brown Butter Solids (made from cooking milk powder in Butter)
Add Sea Urchin (West Coast Santa Barbara)
Add turkey stock and pan drippings.
Cook as per standard gravy technique and emulsify with Bamix or other stick blender.
Season (salt + White Pepper)
The result is an incredibly luxurious veloute that clearly tastes like fantastic turkey gravy with a mysterious complexity.
if you have a THERMOMIX
....which is how we really made it....transfer everything to thermomix after adding turkey jus.
Cook in thermomix and then blend for service with 1 egg yolk.
You get a crazy velvety turkey sabayon.