10-Clove Gravy

10 cloves peeled garlic, sliced
2 peeled shallots, sliced
2 sprigs tarragon
1 1/2 to 2 1/2 cups light red wine (such as Pinot Noir)
4 tablespoons unsalted butter + more to taste
1 to 1 1/2 cups turkey drippings (defatted) or stock
2 to 3 teaspoons kecap manis (Indonesian sweet soy sauce)

Place garlic, shallots, tarragon and wine in a saucepan and bring to a simmer on medium-high. Cook until vegetables are soft and wine is reduced to about 1/2 cup, about 20 minutes. Remove tarragon sprigs. Whisk in butter, 1 tablespoon at a time. Whisk in drippings or stock.
If desired, use an immersion blender and process the sauce to slightly break up the garlic and shallots. The gravy is also good with whole slices of garlic and shallots. Stir in 2 teaspoons kecap manis. Taste and adjust butter, kecap manis or drippings as needed.

Yields: Makes about 1 1/2 cups