Recipe Details

A rich and smoky gravy finished with Cattlemen's® Kansas City Classic BBQ Sauce.

 

Prep

  1. In a heavy bottom pot melt butter. Add onions and cook until caramelized. Dust with flour, stir to incorporate, and cook to a blonde roux.
  2. Gradually whisk in stock. Bring to a boil, reduce heat and simmer until thickened. Add BBQ sauce, whisk well to combine. Remove from heat.
  3. Use an immersion blender to fully puree onions into gravy. Hold hot for service or cool completely and reheat for service.

CHEF’s TIP!

This gravy could be left unpureed for a heartier gravy. 

Serve this gravy with our BBQ Smoked Turkey, Chophouse Wedge Salad and Smoky BBQ'd Mushroom Mac & Cheese