- Pan drippings as needed
- Turkey or chicken broth as needed
- 3 Ounces butter, plus more for finishing the sauce
- 1 shallot, minced
- 1/2 Cup flour
- Turkey trimmings, cooked or raw as needed
- 1/2 Teaspoon dried thyme or herbes de Provence
- 1/2 Teaspoon ground black pepper
Degrease pan drippings and combine with enough broth to make about 4 1/2 cups.
In a heavy bottomed saucepan, melt the butter over medium-high heat. Add the shallots and saute until very lightly browned.
Sprinkle flour over shallots and stir to make a roux. Cook the shallot/flour mixture, stirring, until it begins to turn a light brown, about 5 minutes.
Whisk in the turkey/chicken broth, add the turkey trimmings and herbs, and bring to a boil. Reduce heat and simmer slowly, 20 minutes.
Remove from heat and strain through a chinois or fine sieve into another saucepan. Bring back up to a simmer, then remove from heat and whisk in a tablespoon or two of butter. Season with salt and pepper to taste, and serve hot.