- 6 tablespoon butter
- 3 large shallots, finely minced
- 1/2 cup flour
- 1 1/2 cups dry white wine
- Salt and pepper, to taste
Melt the butter in a large heavy saucepan.
Sauté the shallots until tender.
Stir in the flour and cook, stirring, for 3 minutes.
Add the warm drippings to the white wine and whisk into the roux, whisking until smooth.
Whisk in 3 to 4 cups of the turkey stock until the gravy is desired consistency. Season to taste.