Courtesy D. Brandon Walker, The Mar Vista, Los Angeles
Trade your gravy for this wine lover’s barbecue sauce, which D. Brandon Walker developed for his new restaurant, The Mar Vista. It’s almost like gravy and cranberry sauce in one, and it also makes a great dip for easy next-day meatballs.
- ¼ cup olive oil
- 1 cup minced shallots
- ½ cup minced garlic
- 2 (6-ounce) cans tomato paste
- ½ cup Dijon mustard
- 2 teaspoons smoked paprika or chipotle powder
- 1½ cups red wine
- 1 cup chicken stock
- ½ cup red wine vinegar
- ½ cup apricot preserves
- ½ cup light agave syrup or light brown sugar
- 1 turkey (any size)
- Kosher salt to taste
Heat oil in large, deep skillet over medium heat. Add shallots and garlic. Cook until translucent and sweet, about 8 minutes. Add tomato paste, mustard and paprika. Cook, stirring often, until very thick, about 5 minutes. Add red wine, chicken stock and vinegar, scraping up anything stuck to bottom of pan. Reduce mixture by half, about 15 minutes. Add apricot preserves and agave syrup. Reduce heat to low, and simmer until thick. Add salt, to taste.
Cook turkey by your desired method. During last half-hour, baste with barbecue sauce, cooking uncovered so it develops a rich color. Let turkey rest 20–40 minutes before carving. Serve with barbecue sauce on side. Serves 8–10.
Walker suggests this Beaujolais with both the main dish and leftovers. “The lush fruit and the floral notes of the Morgon help uplift any dryness of the turkey and also bring out the depth of flavor in this wonder sauce,” he says.