Anthony Bourdain's Turkey Gravy
June 08, 2018
"RIP to an amazing chef, who couldn't keep his demons at bay :( Makes 6 cups"
- Serving Size: 1 (238 g)
- Calories 247.5
- Total Fat - 18.7 g
- Saturated Fat - 10.9 g
- Cholesterol - 48.3 mg
- Sodium - 371.2 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 0.4 g
- Sugars - 0.7 g
- Protein - 7.1 g
- Calcium - 18.4 mg
- Iron - 1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.
Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.
Strain the stock into a large bowl
Wipe out the saucepan.
Melt the butter in the saucepan.
Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.
Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer.
Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.
Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.
Add more fish sauce and Worcestershire sauce to taste. Serve hot.
Tips & Variations
- The gravy can be refrigerated for 3 days or frozen for up to 1 month.