Make or buy the turkey stock. Reserve.

When I already have my food processor out and running, I pulse the shallots of onions in there. Mincing the old fashioned way is just fine.

Add butter and shallots to a medium pot.

Sauté low and slow until the shallots are translucent.

Add the wine. Cook until evaporated.

Add two tablespoons flour (cornstarch if you’re doing gluten free). Stir until everything is well-coated and smooth.

Slowly add 1 cup of the turkey stock and stir until smooth.

Add another cup stock and stir until smooth.

Add the rest.

Cook down until you have about one quart.

Add the Pernod and the elderflower liquor.

If you’re making ahead, you can refrigerate this for a couple of days. When you’re ready to serve, reheat.

Just before serving, add some of the pan drippings from the Juniper Brined Turkey Roast to taste. Keep in mind that this is a very salty turkey, so go slowly in terms of quantity. You don’t want an overly salty gravy because the Juniper Brined Turkey Breast Roast has plenty of salt. If you aren’t using this particular turkey recipe, or cooking a bird at all, or simply just want to make it ahead entirely, you can substitute a turkey demi glace. Serve warm.