3-Ingredient Thanksgiving Gravy
['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']
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 or pan juices until it reaches the desired consistency). Season to taste with salt and pepper.
Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp. at a time if needed, until smooth.
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