Ingredients:
- Pan drippings from roasted turkey
- 3/4 cup (6 fl. oz./180 ml) water
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 2 cups (16 fl. oz./500 ml) lightly salted turkey or chicken stock
- 1 Tbs. chicken demi-glace
- 2 Tbs. dry sherry (optional)
- Salt and freshly ground pepper
Directions:
Skim and discard any fat from the turkey drippings in the roasting pan. Add the water to the pan and set over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom and sides of the pan. Transfer to a bowl.
In a small sauté pan over medium heat, melt the butter. When it bubbles, add the flour and stir rapidly to cook the flour until golden brown, about 2 minutes. Rapidly whisk in the reserved pan drippings, stock and demi-glace. Cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the sherry and season with salt and pepper.
Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving. Makes about 2 1/4 cups.
Williams-Sonoma Test Kitchen
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