Wine & Stock for Sauce/Gravy

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When making a sauce and/or gravy with flour that is put into the pan along with all of the other ingredients...AND...If I am wanting to add BOTH wine (or some kind of alcohol) and a stock into my dish...

  1. Am I supposed to 'deglaze' the pan with the wine/alcohol before putting in the flour? Or...
  2. Am I supposed to put in the flour first in order to 'cook off' the flour and thoroughly 'incorporate' the flour into the fat/butter/drippings, before adding the wine?

Basically, is the order of operations supposed to be...

  • Wine/Alcohol (for deglazing) --> Flour (for fat/gravy) --> Stock
  • Flour (for fat/gravy) --> Wine/Alcohol (for deglazing) --> Stock

How do they do it in a professional French/Western kitchen/restaurant? Is this going to depend on the actual recipe itself and/or the individual cook's preference? Would it also depend on the type of ingredients?

submitted by /u/Tiger-Bite-Kid
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