Turkey Gravy

Makes 2 quarts

Heat a medium-large wide-mouth saucepan over medium heat until it begins to get hot, about 1 minute. Add 3 tablespoons of the oil to the pan, and heat until hot but not smoking, 10 seconds. Add the shallots and salt, adjust the heat to low, and cook until golden, about 15 minutes. Move the shallots to one side of pan. Add the remaining 1 tablespoon of the oil, the garlic, and red pepper flakes to the empty space and cook for 1 minute.
Add the flour, stir until smooth, and cook for 1 minute. Add the wine, scraping the fond from the bottom of the pan, then adjust the heat to low and simmer until reduced by half, 5 to 10 minutes. Add the fortified chicken stock. Whisk in the mustard.
Simmer for 10 to 20 minutes, until it reaches the proper flavor and consistency. Taste and adjust seasoning. The gravy can be made 3 days in advance. Cool rapidly and immediately store wrapped in the refrigerator.
Taste and adjust seasoning before serving.

Note: For maximum flavor, fortify the chicken stock before making the gravy. Simmer 1 1/2 quarts of chicken stock with 2 lb 4 oz chicken trimmings and bones, 2 carrots, 2 stalks celery, 1 coarsely chopped Spanish onion, 2 flat-leaf parsley stems, 10 cracked black peppercorns, and 1 bay leaf for about 1 hour. Strain the stock, discarding all solids, and it is ready to use.

CIA FOODIES

Makes 2 quarts

Heat a medium-large wide-mouth saucepan over medium heat until it begins to get hot, about 1 minute. Add 3 tablespoons of the oil to the pan, and heat until hot but not smoking, 10 seconds. Add the shallots and salt, adjust the heat to low, and cook until golden, about 15 minutes. Move the shallots to one side of pan. Add the remaining 1 tablespoon of the oil, the garlic, and red pepper flakes to the empty space and cook for 1 minute.
Add the flour, stir until smooth, and cook for 1 minute. Add the wine, scraping the fond from the bottom of the pan, then adjust the heat to low and simmer until reduced by half, 5 to 10 minutes. Add the fortified chicken stock. Whisk in the mustard.
Simmer for 10 to 20 minutes, until it reaches the proper flavor and consistency. Taste and adjust seasoning. The gravy can be made 3 days in advance. Cool rapidly and immediately store wrapped in the refrigerator.
Taste and adjust seasoning before serving.
Note: For maximum flavor, fortify the chicken stock before making the gravy. Simmer 1 1/2 quarts of chicken stock with 2 lb 4 oz chicken trimmings and bones, 2 carrots, 2 stalks celery, 1 coarsely chopped Spanish onion, 2 flat-leaf parsley stems, 10 cracked black peppercorns, and 1 bay leaf for about 1 hour. Strain the stock, discarding all solids, and it is ready to use.