This White Wine Gravy with Herbs is such a great alternative to classic gravy! Wine and herbs add an extra layer of flavor and it complements all the other Thanksgiving sides and turkey perfectly!
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Recipe Notes & Tips for Gravy
Classic turkey gravy is made with butter, flour, turkey drippings, salt and stock. Usually gravy it’s the last thing to make in the long list of Thanksgiving dishes. It helps to use turkey drippings from the roast pan.
This White Wine Gravy is a bit more complex flavor wise, but it’s just as easy to make. Just adding some dry white wine and herbs, makes this gravy taste gourmet!
If you don’t have any wine then replace the wine quantity with more chicken stock.
Gravy doesn’t require complex kitchen gadgets to make. Listed below you’ll see what I use:
- Saucepan ( I had this saucepan as part of a set)
- Whisk
- Fine metal mesh strainer
Sage & Thyme
I love adding sage and thyme to gravy. It adds a lot of flavor and aroma. Plus, a lot of the dishes I make for Thanksgiving have sage, thyme and rosemary so I feel like it makes everything go well together. Couple of things to keep in mind about the herbs:
- A little goes a long way. Start adding a little of each and if you like the flavor add more.
- If you don’t have fresh herbs, use dry but keep in mind that flavor is more concentrated with dry herbs, so use less.
- Chop sage and thyme really fine before adding them to saucepan.
Storing the Gravy & Prepping Ahead
The instructions below in the recipe card show the gravy being prepared after you have roasted the turkey, so you can use turkey drippings from the pan.
However, you can also prepare the gravy the night before without turkey drippings. Store in the refrigerator in an airtight container. Then the next day once turkey is ready, pour gravy onto a saucepan in the stovetop and start warming it up slowly. Add turkey drippings then and mix with a wooden spoon.
If gravy lumps, you can do one of the following 2 things:
- use a fine mesh strainer to remove the lumps
- pour the gravy on a blender and pulse once or twice
I personally don’t freeze the gravy so I don’t know how it holds up frozen. If you do please let me know in comments as I’m curious. Thank you:)
White Wine Gravy with Herbs
Equipment
- Saucepan
- Whisk
- Fine Mesh Strainer
Ingredients
- 1 cup chicken stock
- ⅓ cup dry white wine
- ⅓ cup all purpose flour
- ½ butter stick
- 3 sage leaves (fresh)
- 2-3 thyme twigs
- turkey drippings add to your taste
- pinch black peppers
- pinch salt adjust based on how much salt everything else has
Instructions
- Make sure stock is warm before you start browning butter. Brown butter on the saucepan, keep heat medium-high.
- Add flour and whisk constantly so it won't lump. Cook with butter for about 2-3 minutes until it becomes fragrant. The smell is so typical, you'll know right away.
- Add wine slowly and whisk vigorously, wine will evaporate.
- Add the warm stock slowly and continue whisking, lower heat to low. As the gravy is cooking to achieve desired consistency add finely chopped sage, thyme and salt/pepper. Check for taste! Finally add turkey drippings from the roast pan. Whisk carefully. Serve warm!
- If you have made the gravy the day before and refrigerated it, you can warm it up in the sauce pan half an hour or so before you are going to serve it. It can become lumpy sometimes or too thick after chilling. Add more stock or turkey drippings as you warm it up. My solution if it becomes lumpy is to either strain it or blend it all together. Both work great.
Nutrition Label
Nutrition
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Other Thanksgiving Recipes
I have plenty of Thanksgiving recipes in my blog, please feel free to check them out.
- Cranberry Sauce
- Sweet Potato Casserole
- Roasted Turkey Breast
- Rosemary Cornbread
- Beets & Sweet Potato Salad
- Roasted Rosemary Potatoes
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