Ingredients
- 3 quarts turkey stock
- 2 cups dry red wine
- 2 shallots, coarsely chopped
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- Reserved turkey pan drippings (1/4 cup)
- 1 teaspoon Asian fish sauce (plus more for seasoning)
- 1/4 teaspoon Worcestershire sauce (plus more for seasoning)
- Kosher salt
- Pepper
How to Make
-
Step 1: In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.
-
Step 2: Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.
-
Step 3: Strain the stock into a large bowl
-
Step 4: Wipe out the saucepan.
-
Step 5: Melt the butter in the saucepan.
-
Step 6: Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.
-
Step 7: Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer.
-
Step 8: Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.
-
Step 9: Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.
-
Step 10: 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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.