White Wine Gravy with Herbs

This gourmet White Wine Gravy with Herbs will make your Thanksgiving dinner that much more special! Enjoy it over turkey or mashed potatoes.

Course Side Dish

Cuisine American

Keyword Gravy, Thanksgiving

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 40kcal

Author Sonila

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. Strain for lumps and to remove the herbs. 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.