Lunch: 3-Ingredient Thanksgiving Gravy

Recipe by Anna Stockwell In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).This simple gravy can be made in advance to avoid a last minute scramble before servin

Ingredients

6 cups turkey or chicken stock, preferably homemade
1/3 cup all-purpose flour
1/3 cup rendered turkey fat or olive oil
2/3 cup dry white wine
Kosher salt, freshly ground black pepper

Instructions

Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes.
Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes. Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes. Gradually ladle in hot stock, whisking after each addition. Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20 –25 minutes (if gravy gets too thick, whisk in a bit of water until it reaches the desired consistency). Season to taste with salt and pepper.

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