Active Time
15 MIN
Total Time
1 HR
Yield
Serves : 6 cups
© Bobby Fisher

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The gravy can be refrigerated for 3 days or frozen for up to 1 month.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Cannoneer

Review Body: I love it! Makes the best, deep flavor turkey gravy ever. Plan to expand it to chicken and beef in similar fashion with appropriate mods of course. Base principles are sound.

Review Rating: 5

Date Published: 2016-11-26