Print This Recipe

Print
Golden-brown Gravy

Golden-brown Gravy

Martha Stewart Living, November 2006 http://www.marthastewart.com/315829/golden-brown-gravy
0
Rated
(0)
  • Yield Makes about 2 cups

Ingredients

    • 3/4 cup dry white wine, such as Sauvignon Blanc
    • 3 tablespoons all-purpose flour
    • 3 cups Homemade Giblet Stock (http://www.marthastewart.com/261562/homemade-giblet-stock), or low-sodium store-bought chicken stock
    • Coarse salt and freshly ground pepper

Directions

  1. Pour off fat from the turkey roasting pan, reserving 3 tablespoons. Place pan over 2 burners. Scrape any black bits from bottom; discard. Add wine; bring to a boil, and cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour into a liquid measuring cup.
  2. Put reserved fat and the flour into a medium saucepan over medium heat, whisking until mixture becomes a paste. Cook, stirring occasionally, 5 minutes. Whisk in reserved liquid in a steady stream. Whisk in stock. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Strain into a warmed gravy boat, and serve.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.