Makes 1 quart
Ingredients
½ Cup Turkey fat from roasting OR ½ cup melted margarine
2 shallots, finely diced
½ cup all purpose flour
½ cup white wine - sauvignon blanc
4 cups stock - Turkey or Chicken
1 tsp. salt
½ tsp. black pepper
Preparation
Over a medium flame, heat the fat (margarine, turkey fat, etc.) and when hot, sauté the diced shallots, sweating them for 5 minutes.
When the shallots are gently sautéed and ever so slightly golden, add in the flour to make the roux. Stir the flour immediately so as to avoid lumps and continue to stir as the flour lightly browns. The longer you cook the roux, the darker the flour (and your gravy) will become.
Add in the white wine. The flour will “seize” but don't worry. Keep stirring.
Add the stock ½ cup at a time. In the initial stage it is important to ensure that you don't have any lumps or it will become increasingly hard to correct. Continue stirring and adding ½ cup of stock at a time until you have used most of the stock, reserving some stock to thin the gravy if necessary later.
Season the gravy with salt and pepper to taste.
Tips
Always preheat your gravy boat by filling it with piping hot water and letting it sit for 3 minutes before filling with gravy.
Another tip that I like is to use a thermos to keep the gravy hot for 3-4 hours before serving. H/T - Melissa Clark NYT
You can make this vegetarian by using porcini mushroom broth and margarine instead of the meat ingredients.