Black Peppercorns Ramen Gravy

A Cook Named Matt | Matt Broussard

Cook Time

24 hours

Cuisine

Asian/Pacific Islands

Category

Side

~

Black Peppercorns Ramen Gravy

Ingredients

    Broth:

    • 1 chicken carcasse or Turkey
    • knob of ginger
    • 1 yellow onion

    Gravy

    • Spiceology Whole Black Peppercorns
    • salt, to taste
    • herbs, thyme, rosemary
    • 1 quart broth
    • 2 tablespoons corn starch + ¼ cup cold water
    • ½ cup half and half

    Directions

      Broth:

      1. Roast the bones in a 500°F oven until dark

      2. Toss into a pot at least a gallon with the onion and ginger.
      3. Fill to the top with water and bring up to a roll boil.

      4. Now forget everything you’ve been taught about making stock. We want a milky creamy stock.

      5. Keep it boiling hard and keeping filling up to your imaginary line that you want to keep it at with water as needed.
      6. After about 2-3 hours, blend with immersion blender or chop up with knife.
      7. Keep boiling for another 3-4 hours or overnight simmer like I did.

      *May be held in the fridge for about a week. Will need to be re boiled again to emulsify.

        Gravy:

        1. Put stock ,herbs, black pepper in a sauce pot and bring to a simmer.

        2. Whisk in corn starch slurry and bring up to a simmer again.

        3. Drop heat to low and pour half and half. 

        4. Season with salt to taste and rice wine vinegar. 
        Recipe Products
        Spice