Bacon-Shallot Gravy

1. 1

   In a large skillet, heat the olive oil.

2. 2

   Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes.

3. 3

   Sift the flour into the skillet and stir it in until completely absorbed.

4. 4

   Stir in the wine and cook until thick, 1 minute.

5. 5

   Gradually stir in the stock, then stir in the paprika and bring to a boil.

6. 6

   Simmer the gravy over moderate heat, stirring occasionally, until no floury taste remains and the gravy is reduced to 3 1/2 cups, 10 minutes.

7. 7

   Discard the thyme sprig.

8. 8

   Remove from the heat and stir in the butter.

9. 9

   Season the gravy generously with salt and pepper and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.