Cooking With Chef Hermann: Turkey Gravy

Turkey Gravy

Ingredients:

• 3 Qt Turkey Stock
• 2 C dry red wine
• 2 Shallots, minced
• 1/2C (1 stick) Butter
• ½ C Flour
• ¼ C reserved turkey pan drippings
• 1 tsp Asian fish sauce
• ¼ tsp Worcestershire sauce

Directions:

Simmer turkey stock in large pot until stock is reduced by half (about 40 minutes), strain and chill.  Melt the butter in a saucepan, add flour and cook flour for 3-5 minutes until slightly browned.  Whisk in the chilled stock until smooth and reduce heat to a simmer.  Add fish sauce and Worcestershire sauce and adjust salt to taste.