Step 1: Melt the Butter. Place a medium saucepan over medium heat. Add the unsalted butter and let it melt completely until it begins to foam slightly. Be careful not to let it brown, as we want a golden base for our gravy.
Step 2: Create the Roux. Whisk in the all-purpose flour slowly. Continue whisking for about 2 to 3 minutes to cook out the raw flour taste. The mixture should look like a smooth, pale paste. This step is crucial for ensuring your gravy is thick and does not have a grainy texture.
Step 3: Incorporate the Liquids. Slowly pour in the chicken or turkey broth, whisking constantly to prevent any lumps from forming. Once the broth is fully incorporated, stir in the apple juice and the apple cider vinegar. The acidity from the vinegar helps balance the sweetness of the fruit juice.
Step 4: Simmer and Season. Add the chopped fresh sage and the optional thyme sprig. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 15 to 20 minutes, stirring occasionally, until the gravy has thickened enough to coat the back of a spoon. Season with salt and pepper to taste.
Step 5: Final Strain and Storage. Remove the thyme sprig. If you prefer an ultra-smooth gravy, you can pour the mixture through a fine-mesh sieve, though many people enjoy the small flecks of fresh sage. Allow the gravy to cool before transferring it to an airtight container for storage.
