Cooking From Memory ~ A Recipe Journal


Turkey Gravy

Ingredients ~

  • 2 Tablespoons unsalted butter (1/4 stick)
  • 1 medium onion, diced
  • Kosher salt, to taste
  • freshly ground black pepper
  • 2 Tablespoons all-purpose flour
  • ½ cup white wine
  • 2 cups turkey drippings, strained (or turkey or chicken stock)
  • ¼ cup heavy cream

 

Method ~

Melt the butter in a large sauté pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 15 minutes. Add the flour and whisk constantly until the flour is no longer raw-tasting, about 1 minute. Increase the heat to medium high, add the white wine, scrape up any browned bits from the bottom of the pan, and cook until the mixture thickens, about 1 minute.

 

Whisk in the stock or broth and cream and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. Strain through a fine-mesh strainer into a small saucepan or serving dish, taste, and season with salt and pepper as needed.

 


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