Vermouth gives this sauce a well rounded flavor; to make it alcohol-free, add a touch of cider vinegar.
A homemade turkey broth is the best base; it's easy to do, days or weeks in advance; see the NOTE below.
TIP: The sauce stays warm a little longer on the table when you heat the container in which you serve it; To do this, fill the container with boiling water and let it sit for a few minutes to cover.
Prepare in advance: the sauce can be refrigerated up to 1 week in advance; heat over low heat on the stove and incorporate some of the dripped cooking juices from your freshly roasted turkey while the bird is resting.
6soup spoons(3/4 stick) unsalted butter
3/4Cupdry vermouth (see footnote)
1/3CupWondra flour or all-purpose flour
2cupsturkey broth or chicken broth without added salt (see NOTE)
Freshly ground black pepper
Melt the butter in a medium saucepan over medium heat. Stir in the shallots and cook for about 6 minutes, stirring occasionally, until softened but not browned.
Stir in the vermouth; cook for about 2 minutes, then add the flour and whisk constantly for a minute or two to form a fairly smooth dough.
Add broth or broth; once the liquid begins to bubble around the edges, beat just long enough to form a thick, smooth sauce. Taste and salt and pepper as needed. Add up to 1/4 cup of drained cooking juice, then tummy again and adjust the seasoning, if necessary.
Transfer to a warmed serving container just before serving.
NOTE: To get an easy turkey broth for this recipe, roast 1 pound of turkey wings on a baked-on baking sheet at 400 degrees for 25 minutes or until they're ready. are golden and crisp. Transfer to a large pot; cover with water and add 1/2 onion, about 6 whole black peppercorns and some leftover vegetables from the freezer, if you have them. Barely bring to a boil over medium-high heat, then reduce heat to medium-low and cook for 40 minutes. Filter and discard the solids. Cool and refrigerate for up to 3 days or freeze it in a zipper bag until 6 months.
From a recipe on Chowhound.com.
Tested by Bonnie S. Benwick; questions by email to firstname.lastname@example.org.
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Nutritional analysis uses chicken broth and 1/2 teaspoon of salt.
Calories: 80; Total fat: 6 g; Saturated fat: 4 g; Cholesterol: 15 mg; Sodium: 60 mg; Carbohydrates: 4 g; Food fiber: 0 g; Sugars: 0 g; Protein: 0 g.