In a small sauce pot, over medium low heat, add oil and sauté shallots until slightly soft and browned, about 5 minutes.
Add in garlic, and cook until slightly soft, about 2 minutes more.
Deglaze the pan with sherry, and reduce until just about dry, scraping the bottom of the pan to release any brown bits.
Add in butter and fat and melt.
Stir in flour and cook about 1-2 minutes.
Slowly whisk in stock. Cook over medium heat, whisking constantly, until the sauce comes to a simmer and thickens.
Reduce heat to low, and add in thyme, rosemary and sage.
Simmer on low, stirring frequently while scraping the bottom, to prevent scorching, about 20- 30 minutes.
Stir in Worcestershire and soy sauce.
Season to taste with salt and pepper. I like a hefty amount of pepper in this.
Stir in vinegar if using.
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.
On thanksgiving, if there are any nice drippings (not too fatty) from the turkey, I like to whisk them in as well!
See notes below on reheating!
Video
Notes
*You can also sub in more butter or chicken fat!Reheating from the fridge: add gravy to a small pot and reheat over low heat whisking frequently. You can always add a splash of stock if it is too thick.Reheating from frozen: add gravy to a small pot and reheat over low heat stirring constantly, to prevent any of the gravy from burning. Make sure to bring the gravy up to a full simmer and whisk to ensure a smooth consistency. You can also transfer the gravy from the freezer to the fridge the day before you want to serve it to make for a quicker reheat :)