Step 1

In a small sauce pot, over medium low heat, add oil and sauté shallots until slightly soft and browned, about 5 minutes.

Step 2

Add in garlic, and cook until slightly soft, about 2 minutes more.

Step 3

Deglaze the pan with sherry, and reduce until just about dry, scraping the bottom of the pan to release any brown bits.

Step 4

Add in butter and fat and melt.

Step 5

Stir in flour and cook about 1-2 minutes.

Step 6

Slowly whisk in stock. Cook over medium heat, whisking constantly, until the sauce comes to a simmer and thickens.

Step 7

Reduce heat to low, and add in thyme, rosemary and sage.

Step 8

Simmer on low, stirring frequently while scraping the bottom, to prevent scorching, about 20- 30 minutes.

Step 9

Stir in Worcestershire and soy sauce.

Step 10

Season to taste with salt and pepper. I like a hefty amount of pepper in this.

Step 11

Stir in vinegar if using.

Step 12

Strain through a fine mesh sieve. Let cool and store in desired containers. Store 3-5 days in fridge, or freeze up to 3 months.

Step 13

On thanksgiving, if there are any nice drippings (not too fatty) from the turkey, I like to whisk them in as well!

Step 14

See notes below on reheating!