June 08, 2018
Sauce, Savory Sauces, Christmas,
Entertaining, Sunday Dinner, Thanksgiving, No Eggs, Wine, Flour more
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"RIP to an amazing chef, who couldn't keep his demons at bay :( Makes 6 cups"
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.
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