Vermouth gives this sauce a beautifully rounded taste; To make it without alcohol, add a dash of apple cider vinegar instead.

A homemade turkey broth offers the best base; It's easy to do, days or weeks in advance; see the NOTE below.

TIP: The sauce stays warm on the table for a longer time when you heat the container in which you serve it. To do this, fill the container with boiling water and leave it covered for a few minutes.

Predict: The sauce can be refrigerated up to 1 week in advance; Heat on low heat on the stove and stir some of the strained pan juices of your fresh roast turkey while the bird is resting.


6tablespoon(3/4 stick) unsalted butter

1/2Cupchopped shallots

3/4Cupdry vermouth (see top note)

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 soft, but not browned.

step 2

Stir in the vermouth; Cook for about 2 minutes, then add the flour and stir constantly for a minute or two to make a fairly smooth paste.

step 3

Add broth or broth; Once the liquid begins to bubble at the edges, just wipe until a thickened, smooth sauce is formed. Taste and season with salt and pepper as needed. Add up to 1/4 cup of stock juices, try again and adjust the seasoning as needed.

Step 4

Change to a warm serving boat just before serving.

Step 5

NOTE: To prepare a simple turkey stock for this recipe, fry 1 pound of turkey wings on a rimmed baking tray in a 400 degree oven for 25 minutes or until crispy and browned. Transfer to a large pot. Cover with water and add 1/2 onion, about 6 whole black peppercorns and a few vegetable remains from the freezer, if available. Bring to a low heat over medium heat, then reduce the heat to medium to low temperature and cook for 40 minutes. Strain and discard the solids. Cool and cool for up to 3 days or freeze flat in a zipper bag for up to 6 months.

From For A Recipe At Chowhound.com.

Tested by Bonnie S. Benwick; E-mail questions to voraciously@washpost.com.

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

A printer-friendly and scalable version of this recipe can be found here.

The nutrient analysis uses chicken broth and 1/2 teaspoon salt.


Calories: 80; Total fat: 6 g; Saturated fat: 4 g; Cholesterol: 15 mg; Sodium: 60 mg; Carbohydrates: 4 g; Dietary fiber: 0 g; Sugar: 0 g; Protein: 0 g.


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