Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.
Recipe information
Yield
Makes 4 cups
Ingredients
Preparation
Step 1
Carefully tilt the turkey roasting pan and strain drippings into a measuring glass or small bowl; discard solids. Let settle, then skim fat from surface, reserving ¼ cup (you should have about ¾ cup drippings).
Step 2
Place roasting pan over 2 burners set to medium heat. Add reserved fat to pan and whisk in flour. Cook, whisking, until roux is deep golden brown and looks shiny and smooth, about 5 minutes (a richly browned roux will add much more flavor than a pale one). Whisk in wine and cook until almost evaporated, about 2 minutes. Whisk in thyme and reserved turkey drippings.
Step 3
Meanwhile, bring stock to a bare simmer in a small saucepan. Reduce heat and keep warm.
Step 4
Gradually ladle warm stock into roux, whisking until incorporated before adding more, and simmer (still whisking!) until thickened (it should coat the back of a spoon), 8–10 minutes. If you prefer a thicker gravy, simmer a few minutes longer.
Step 5
For a silky gravy, strain through a fine-mesh sieve into a medium saucepan. Stir in vinegar; season gravy with salt and pepper. Keep warm over low heat until ready to serve.
