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Quick White-Wine Gravy


Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.

  • Prep:
  • Total Time:
  • Yield: Makes 3 1/2 cups

Source: Everyday Food, November 2010


  • Roasting pan with turkey drippings from Roast Turkey with Rosemary and Lemon
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium or homemade chicken or turkey broth, warmed
  • Coarse salt and ground pepper


  1. Pour drippings from pan into a bowl; skim fat and discard onion. Set pan across 2 burners over medium-high. Add wine.

  2. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 4 minutes.

  3. Add flour and reserved drippings and whisk to combine.

  4. Continue whisking until flour is fully cooked, 2 to 3 minutes.

  5. Slowly whisk in broth, then 1 cup water. Cook, whisking, until gravy thickens, 15 minutes.

  6. If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm (thin with water if desired).

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