Makes 3 cups
3 tablespoons butter
4 cups freshly peeled, sliced shallots
Turkey roasting pan with caramelized juices
2 heaping tablespoons all-purpose flour
¼ cup Armagnac or other brandy
1 cup dry white or rosé wine
2 cups golden chicken (or turkey) stock [preferably homemade—Chef Katz’ recipe ]
Salt and freshly ground pepper to taste
Heat the butter in a heavy skillet over a medium burner. When the butter is foamy, add the sliced shallots, and stir to coat well. Cook for approximately 20 minutes, stirring often. When the shallots begin to brown at the edges, stir carefully and often against the bottom of the pan with a wooden spoon to release the caramelized juices. If the shallots begin to stick, add a tablespoon of water as necessary to dissolve the caramel. When the shallots are deep honey brown color, transfer to a bowl to cool, then refrigerate until needed.
To make the gravy, transfer your roast turkey from the roasting pan to a platter or cutting board to rest. Pour off all but about two tablespoons of the fat in the pan. Place the roasting pan on the stovetop over a medium burner. When the fat is hot, sprinkle the flour over, and stir constantly with a wooden spoon for about one minute. Turn off the burner, add the brandy and wine, then stir carefully with a wire whisk until the mixture is smooth. Return the pan to a medium burner. Continue to whisk, and stir until thickened, then transfer the contents to a three quart saucepan, scraping as needed with a rubber spatula.
Stir in the stock and caramelized shallots with a generous sprinkle of salt and pepper, and bring the pan back to a simmer over medium heat. Skim away any fat or foam that comes to the surface. Adjust the heat as necessary to keep the pot bubbling gently for 10 minutes. Carefully pour the contents of the pan into a blender. Make sure to take out the plug in your blender’s cap, and cover the hole with a folded towel (this will allow the hot gasses to escape from the blender when you turn it on. Cycle the blender up to high speed and blend thoroughly for one to two minutes.
Return the puréed gravy to a clean saucepan and season with salt and freshly ground pepper to taste. Warm the gravy gently over a low burner. For an extra touch of richness, add a drizzle of heavy cream just before serving.