Simple Brown Gravy (w/o drippings)
5 tablespoons butter
1 tablespoon olive oil
3 shallots, peeled and minced
1 cup dry white wine
3 tablespoons brandy
1-1/2 cups chicken stock, homemade or low-sodium
1/2 teaspoon dried thyme or 2 teaspoons minced fresh
2 tablespoons cornstarch
Salt and freshly ground black pepper to taste
Place 2 T. butter and olive oil in a sauté pan over medium-high heat. When hot, add the shallots and sauté for 5 minutes.
Add the wine, brandy, stock, and thyme and bring to a boil. Cook until liquid has been reduced by 50 percent.
Add cornstarch to 2 T.of water and stir until dissolved and smooth. Whisk cornstarch mixture into boiling stock.
Simmer until thickened. Stir in remaining 3 T. butter. Allow to melt in.
Season with salt and pepper to taste.