Ingredients
- 4 Cloves Garlic Finely chopped
- 1 Small Shallot Finely chopped
- 1 Tblsp. Olive Oil
- 1 Cup Dry White Wine I used Chardonnay, but use what you like
- 1 Tblsp. Fresh Thyme Leaves
- 1 Tsp. Chopped Fresh Rosemary Use any herb that you like
- 2 Tblsp. Butter
- 2 Tblsp. All pourpose flour
- 4 Cups Turkey Stock Homemade if you can
- 1 Tsp. Italian Herb Blend I used McCormick Grinder
- Salt & Pepper To taste
Servings:
Instructions
- Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
- Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 – 7 minutes. Set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
- Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
- Continue to simmer for 5 – 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
- Serve with turkey, dressing, or anything else you want to put it on.
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