Red Wine And Shallot Gravy Recipe

• 1/4 cup butter
• 1/3 cup finely chopped shallots
• 1/4 cup flour
• 3 cups turkey drippings or stock
• 1 cup dry red wine
• 1 tablespoon dry sherry
• 1 tablespoon finely minced fresh thyme
• Kosher salt and freshly ground black pepper

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

butter, shallots, flour, turkey drippings, red wine, sherry, thyme, kosher salt

Taken from www.seriouseats.com/recipes/2013/11/red-wine-shallot-turkey-gravy-thanksgiving-recipe.html (may not work)