Red Wine And Shallot Gravy Recipe

1. 1

   Melt butter over medium high heat in medium saucepan. When foaming subsides, add in shallots and cook, stirring occasionally, until softened, about 5 minutes.

2. 2

   Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

3. 3

   Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Stir in sherry and thyme. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

* Per serving · 4 servings · Values may vary.

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