epicurious3.8
Last-Minute Gravy
This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey, or any other large roast.
👥 8 Servings👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Melt 4 Tbsp. unsalted butter in a large saucepan over medium heat. Whisk in 6 Tbsp. (47 g) all-purpose flour and cook, whisking often, until mixture is a shade darker and flour smells nutty, about ⏱️ 5 minutes. Transfer roux to a small heatproof bowl; don’t wipe out pan.
. unsalted butter4 Tbsp. (47 g) all-purpose flour6 Tbsp
2
Pour 1 cup dry white wine into same pan and place over medium-high heat. Whisk to incorporate any stray roux left behind and simmer until wine is reduced by three quarters, about ⏱️ 3 minutes.
dry white wine1 cup
3
Add 1 roasting pan of browned bits and liquid left over from roasting a turkey, deglazed with 1 cup water, scraped to loosen; the gravy will be strained later) and 4 cups turkey stock or low-sodium chicken broth. Whisk in roux, taking care to incorporate completely into liquid. Bring to a boil, whisking often, then reduce heat and simmer actively until gravy is thick enough to coat a spoon, 30–⏱️ 45 minutes.
turkey stock or low-sodium chicken broth4 cups
4
Stir 1 tsp. sherry vinegar or red wine vinegar into gravy if using (if the browned bits in your roasting pan get fairly dark, the vinegar will help brighten and balance those deep savory flavors). Strain gravy through a fine-mesh sieve into a clean saucepan; taste and season with kosher salt and freshly ground black pepper if desired. Keep warm until ready to serve.
. (47 g) all-purpose flour6 Tbsp. sherry vinegar or red wine vinegar (optional)1 tspKosher salt, freshly ground pepper (optional)
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