Make-Ahead Shallot Gravy
Easter, Side Dish, Soup, Thanksgiving • Dairy, Herbs & Spices, Stock, Vegetable, Wine
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Ingredients
- 4 tbsp, 1/4 stick, unsalted butter
- 1 cup finely chopped shallots, from 3-4 shallots
- 1/3 C AP flour
- 3 C chicken stock, warmed
- 2 sprigs sage, optional
- 2 sprigs thyme, optional
- 1/2 C strained turkey drippings
- 2 tbsp dry white wine
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- kosher salt
Directions
- Melt butter in a large skillet over medium. Add shallots: reduce heat to medium-low and cook, stirring often, until very tender, 7 to 10 minutes.
- Increase heat to medium. Whisk flour into shallot mixture until well combined. Cook, whisking constantly, until flour mixture is bubbling and light golden brown, 2 to 3 minutes.
- Very gradually pour broth into skillet, whisking constantly. Increase heat to medium-high and bring to a boil; cook, whisking often, for about 1 minute. Add sage and thyme sprigs, if using. Reduce heat to medium-low and simmer, stirring often, until mixture is thickened, 10 to 15 minutes. Discard herb sprigs.
- Stir drippings. wine. soy sauce. and pepper into mixture in skillet. Bring to a boil over medium. If needed, add water. 1 to 2 tablespoons at a time to reach desired consistency. Season with salt to taste.
