How to Make the Perfect Bacon-Shallot Gravy

Yahoo Food
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Photos © John Kernick

This delicious gravy is an excellent make-ahead recipe since it doesn’t require drippings from a roast turkey or chicken. The rich flavor comes from bacon, white wine and thyme.

Step 1: Cook the Bacon

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Sauté with the shallots in oil. Sift in the flour.

Pro Tip: If you sift the flour so it lands in the skillet like a dusting of snow, it’s impossible to create lumps.

Step 2: Add the Wine

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Stir it in until thoroughly incorporated.

Step 3: Pour in the Stock

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Simmer the gravy until thickened.

Step 4: Finish the Gravy

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Stir in the butter and season to taste.

Bacon-Shallot Gravy

2 tablespoons extra-virgin olive oil
1/4 pound thick-cut bacon, finely chopped
1 cup minced shallots (2 large)
1 large thyme sprig
Kosher salt
1/3 cup all-purpose flour
1/2 cup dry white wine
4 cups turkey or chicken stock
1/4 teaspoon sweet paprika
2 tablespoons unsalted butter
Pepper

  1. In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes.

  2. Sift the flour into the skillet and stir it in until completely absorbed. Stir in the wine and cook until thick, 1 minute. Gradually stir in the stock, then stir in the paprika and bring to a boil. Simmer the gravy over moderate heat, stirring occasionally, until no floury taste remains and the gravy is reduced to 3 1/2 cups, 10 minutes. Discard the thyme sprig. Remove from the heat and stir in the butter. Season the gravy generously with salt and pepper and serve hot.

MAKE AHEAD The gravy can be refrigerated for 3 days. Reheat gently; stir in a few tablespoons of water if the gravy is too thick.

 

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