Rich, smooth, and so incredibly easy, this gravy can’t be beat.

Make Ahead White Wine Gravy

6 tablespoons salted butter
2 medium shallots, thinly sliced
2 tablespoons chopped fresh sage
1/3 cup all-purpose flour
3 cups low-sodium chicken or turkey broth

INGREDIENTS

kosher salt and black pepper
 Pan drippings from herb-roasted turkey
1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

INGREDIENTS

Melt the butter in a medium skillet over medium heat. Add the shallots and cook 5-8 minutes, stirring frequently, until softened and fragrant.

INSTRUCTIONS

Add the sage and continue cooking another 2-3 minutes. Sprinkle the flour over the shallots, stirring for 1-2 minutes.

INSTRUCTIONS

Add the broth and bring to a boil, boil 5 minutes, or until thickened.

INSTRUCTIONS

Remove from the heat. Lightly season with salt and pepper. Strain, if desired. 

INSTRUCTIONS

Allow the gravy to cool, then store the gravy base in the fridge for up to 3 days. 

INSTRUCTIONS

To finish the gravy. Once your turkey has finished roasting, remove the turkey from the roasting pan and strain the liquid into a glass measuring cup. 

INSTRUCTIONS

Place the roasting pan over two burners. Add the wine and bring to a boil,  scraping up the browned bits on the bottom of the pan.

INSTRUCTIONS

Simmer for 3-4 minutes or until the wine has reduced slightly. Reduce the heat to low and slowly whisk in the gravy base. 

INSTRUCTIONS

Simmer until the gravy is smooth and thickened slightly, about 5 minutes. If needed, thin the gravy with the reserve broth from the roasting pan.

INSTRUCTIONS

Taste and season with salt and pepper. Serve warm.

INSTRUCTIONS

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