Anthony Bourdain makes his easy and delicious gravy ahead of time, so there’s no fussing when you have guests at the table. Slideshow: More Thanksgiving Recipes 

Anthony Bourdain
November 2016

Gallery

© Bobby Fisher

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.