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Giblet Sauce

A sauce made from turkey roasting liquid, flour, giblet stock, and chopped giblets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and flour work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 963 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Giblet Sauce

Ingredients

Directions

Prepare the base

  1. Pour off the liquid from the pan where the turkey was roasted.

  2. Skim off 6 tablespoons of the liquid.

  3. Return the fat to the pan and brown it with 6 tablespoons of flour.

Finish the sauce

  1. Gradually pour in 3 cups of stock in which the giblets have been cooked.

  2. Add the finely chopped giblets and cook for five minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the sauce as its starch swells in the hot fat and liquid.
Liquid from roasted turkey
Adds fat and roasted turkey flavor to the base of the sauce.
Stock from cooked giblets
Forms the main liquid of the sauce and carries its savory flavor.
Giblets
Add meaty flavor and texture to the finished sauce.

The step that matters

Pour in the stock gradually. Flour browned in fat must be fully dispersed before the liquid goes in. Adding the stock slowly while stirring lets each starch granule be coated and hydrated evenly, which prevents lumps and keeps the sauce smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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