Black Magic Sichuan Peppercorn Gravy

Chef Christian Gill
Servings

8

Prep Time

15 minutes

Cook Time

25 minutes

Category

Side

This Sichuan peppercorn gravy recipe turns browned butter, sweet shallots, and a few pantry staples into a savory gravy without drippings, with a little tingle at the edges. Spiceology Black Magic Cajun Blackening Seasoning and Sichuan peppercorns bloom in the butter with the aromatics, then chicken stock, soy sauce, thyme, and MSG build the umami in a quick roux-based chicken stock gravy. It's proof that a gravy for mashed potatoes, biscuits, or roasted meats with this much personality needs only a saucepan, a whisk, and a little patience.

Ingredients

    Gravy Base

    • 4 Tbsp unsalted butter
    • 1 cup shallots, finely diced (about 3–4 large)
    • 1 Tbsp fresh garlic, finely minced
    • 2 Tbsp Spiceology Black Magic Cajun Blackening Seasoning
    • 1 Tbsp red Szechuan peppercorns, toasted and lightly crushed
    • ¼ cup all-purpose flour

    Stock

    • 3 cups unsalted chicken stock, warm, plus up to 1 cup more to thin
    • 1 Tbsp light soy sauce
    • 2 sprigs fresh thyme
    • 1 tsp MSG

    Directions

    1. Warm all 4 cups of stock in a small pot or the microwave and keep it warm. If your Sichuan peppercorns aren't already toasted, toast them in a small dry skillet over medium-low heat for 1 to 2 minutes, shaking often, until intensely fragrant. Crush lightly with a mortar and pestle or the bottom of a small pan into coarse pieces, not powder.
    2. Melt the butter in a large saucepan or saucier over medium heat. Cook 3 to 5 minutes, until it foams and the milk solids turn lightly golden and smell nutty. Don't take it deeply brown; it keeps cooking with the aromatics.
    3. Drop the heat to medium-low and add the shallots. Cook about 2 minutes, stirring often, until they begin to soften. Add the garlic, Black Magic Cajun Blackening Seasoning, and crushed peppercorns and cook about 30 seconds, stirring constantly, until fragrant. Move straight on to the flour.
    4. Sprinkle the flour evenly over the pan and stir until no dry pockets remain. Cook about 2 minutes, stirring continuously, until slightly toasted and paste-like but not dark.
    5. Add 3 cups of the warm stock gradually, whisking constantly, especially for the first cup. Once smooth, whisk in the soy sauce and bring to a gentle simmer.
    6. Add the thyme sprigs and MSG. Adjust the heat to hold a gentle simmer and cook about 10 minutes, whisking regularly and scraping the bottom and corners, until glossy and thick enough to coat the back of a spoon.
    7. Turn off the heat, cover, and let the gravy rest 10 minutes so the thyme, peppercorns, seasoning, and shallots can infuse.
    8. Remove the thyme sprigs and whisk the gravy well to redistribute the shallots and peppercorns. If it's thicker than you like, add the remaining warm stock a splash at a time until it falls from a spoon in a smooth ribbon. Taste before adding any salt. For a smoother pour, strain through a fine-mesh strainer, or leave the peppercorn pieces in for more tingle. Serve hot.
    Recipe Products
    Blend

    Black Magic Cajun Blackening Seasoning

    Key Ingredients

    Paprika, Garlic Granules, Onion Granules, Cayenne Pepper, Thyme
    Modernist
    Spice