Saturday, 19 Jan 2019

Good sauce! We like to do ours with a little vermouth


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

1/2Cupchopped shallots

3/4Cupdry vermouth (see footnote)

1/3CupWondra flour or all-purpose flour

2cupsturkey broth or chicken broth without added salt (see NOTE)

Kosher salt

Freshly ground black pepper


Step 1

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.

2nd step

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.

Step 3

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.

Step 4

Transfer to a warmed serving container just before serving.

Step 5

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

Tested by Bonnie S. Benwick; questions by email to

Did you make this recipe? Take a picture and tag us on Instagram with #eatvoraciously.

For a printable and scalable version of this recipe, read it here.

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.


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