Blood Gravy
Dive into the rich, complex flavors of traditional **Blood Gravy**, a bold and velvety sauce that’s a staple in old-world cooking. This unique recipe combines **fresh animal blood**, such as pork or duck, with a buttery roux and savory aromatics like garlic and thyme, resulting in a luxurious, umami-packed gravy. Enhanced with chicken or beef stock and an optional splash of red wine for added depth, this sauce is the perfect accompaniment to hearty dishes like roasted meats, mashed potatoes, or crusty bread. The key to mastering this dish lies in gentle whisking, ensuring a creamy consistency without curdling. Strain for a smooth finish, and savor the rustic charm of this rare culinary gem. **Authentic, rich, earthy, and unforgettable!**
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Recipe Information
Ingredients
- 1 cup Fresh animal blood (pork or duck recommended)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Chicken or beef stock
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Red wine (optional)
- 0.5 teaspoon White vinegar
Instructions
1. To prevent the blood from coagulating, stir in 0.5 teaspoons of white vinegar immediately after collecting it, and gently whisk to combine. Set aside.
2. In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
3. Sprinkle the flour into the pan and whisk vigorously to form a roux. Cook the roux for 2-3 minutes, stirring constantly, until it turns a light golden brown color.
4. Slowly pour in the chicken or beef stock, whisking continuously to prevent lumps from forming. Let the mixture simmer for 3-4 minutes until it thickens.
5. If using red wine, stir it into the gravy base and simmer for another 2 minutes to cook off the alcohol and blend the flavors.
6. Reduce the heat to low, and gradually pour in the fresh blood while constantly whisking. This step is crucial to prevent curdling. Cook for 2-3 minutes, stirring gently but constantly, until the blood is fully incorporated and the gravy reaches a smooth, velvety consistency.
7. Add the thyme leaves, salt, and black pepper to season the gravy. Taste and adjust seasoning as desired.
8. If the gravy is too thick, thin it out with a bit of additional stock, one tablespoon at a time. If it is too thin, simmer a bit longer to let it reduce.
9. Remove the saucepan from heat and strain the gravy through a fine-mesh sieve to ensure a smooth texture, if desired.
10. Serve the blood gravy warm over dishes such as mashed potatoes, roasted meats, or rustic breads. Enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
