Cooking With Chef Hermann: Turkey Gravy

Turkey Gravy

– 3 Qt Turkey Stock

– 2 C dry red wine

– 2 Shallots, minced

– 1 stick Butter

– ¼ C reserved turkey pan drippings

– 1 tsp Asian fish sauce

– ¼ tsp Worcestershire sauce

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.

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