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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - extra-virgin olive oil
  • 1 1/4 pounds - thick-cut bacon, finely chopped
  • 1 cups - minced shallots (2 large)
  • 1 - large thyme sprig
  • 1/3 cups - all-purpose flour
  • 1/2 cups - dry white wine
  • 4 cups - turkey or chicken stock
  • 1/4 teaspoons - sweet paprika
  • 2 tablespoons - unsalted butter
  • Directions:

    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.

    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 (with a whisk, if possible), 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.

    Brief Description

    Make-ahead gravy full of the rich flavors of bacon, white wine and thyme.

    Main Ingredient:

    turkey stock

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min

    Notes

    The gravy can be kept for 3 days in the refrigerator. When reheating, if the gravy is too thick, stir in a few tablespoons of water.

    Source

    http://www.foodandwine.com/recipes/bacon-shallot-gravy

    Posted By:

    mcarr

    Posted On:

    November 8, 2014

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