What should I do if my white wine gravy has lumps?

By making a roux, rather than adding cornstarch to thicken your gravy, it should not have any lumps. If for some reason it does, I recommend straining it through a fine mesh strainer.

What should I do if my white wine gravy is too thick?

If the gravy gets too thick, add additional stock ¼ cup at a time, whisking to combine.

What should I do if I prefer a smoother gravy?

For a smoother texture, pass the finished gravy through a fine mesh strainer and strain out the shallots.

White Wine Gravy

Key Ingredients in This Recipe

Turkey pan drippings – The base of the flavor in this recipe comes from the rendered drippings and fat that accumulate at the bottom of the pan as the turkey cooks. When the pan drippings stand and separate, you are left with a flavorful turkey jus. The fat is used for the base to create the roux and the remaining jus is used along with white wine and broth to deepen the flavor of the gravy.
Flour – Whisking equal parts flour and fat (in this case the pan drippings) together creates a roux which will thicken the gravy. The flour is cooks in the fat until golden to remove the flavor of the flour.
White wine – White wine adds a clean and slightly acidic flavor to the gravy. Use a dry white wine for this recipe since it won’t overpower the gravy by making it too sweet. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon Blanc. Tip: Never cook with a wine you wouldn’t drink!
Broth – While the turkey roasts I simmer a turkey broth on the stove made from the neck and gizzards that I use to baste the turkey. It can be used for the gravy or you can also use homemade or store-bought turkey or chicken broth instead.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make White Wine Gravy without Pan Drippings

If you are not roasting a turkey and prefer to make this gravy recipe without pan drippings/ browned bits substitute ¼ cup (57g) unsalted butter in its place. Melt the butter then proceed with the recipe as directed. I recommend adding additional chopped herbs (sage, thyme or rosemary) to provide extra flavor for the gravy.

Swaps and Substitutions

If you prefer a creamier gravy, whisk in ¼ cup (60g) of heavy cream into the finished gravy.
For a smoother texture, pass the finished gravy through a fine mesh strainer and strain out the shallots.
The pan drippings don’t have to be from turkey! This recipe works great with pan drippings from chicken as well.
The shallot can be swapped for diced yellow onion.

How to Make White Wine Gravy (Step-by-step)

turkey pan dripping for white wine gravy. — **Step 1: Let pan drippings sit.**
While the turkey rests on a cutting board, strain the drippings through a fine mesh strainer into a mixing bowl or fat separator. Let sit for 5 minutes. The fat will rise to the top.

sautéd shallots for white wine gravy. — **Step 2: Sauté shallot.**
Heat a large saucepan over medium heat, add ¼ cup (54g) of the turkey fat, reserving the remaining drippings. Heat the turkey fat then add the shallot and sauté until tender and fragrant, about 4 minutes.

cooked roux. — **Step 3: Make roux.**
Add the flour, whisking to combine. Continue to cook until the flour mixture turns a pale, golden brown, about 2 minutes.

roux with wine and stock. — **Step 4: Add wine and stock.**
Add the white wine followed by the stock and ¼ cup of the remaining pan drippings, whisking to combine. Bring to a boil, then lower heat to medium low heat and simmer until the mixture coats the back of a spoon, about 10 minutes.

seasoned White Wine Gravy in small bowl. — **Step 5: Season and serve.**
Season to taste with salt and pepper and serve hot.

Troubleshooting your gravy

What to do if your gravy has lumps – By making a roux, rather than adding cornstarch to thicken your gravy, it should not have any lumps. If for some reason it does, I recommend straining it through a fine mesh strainer.
What to do if your gravy is too thick – If the gravy gets too thick, add additional stock ¼ cup at a time, whisking to combine.

Other Recipes to Try

Try these recipes alongside the white wine gravy recipe and follow me on Instagram for more updates:

Tried it? Loved it? Tweaked it? Leave a review below for this white wine gravy and tell me how it went – I’m all ears (and always hungry).

White Wine Gravy

By Kylie Mazon-Chambers

5 from 1 vote

Rate this Recipe

white wine gravy over turkey leg with mashed potatoes and brussels sprouts.

Print Pin

Prep Time 5

Cook Time 25

Serves

US Customary – Metric

Ingredients:

▢ Turkey pan drippings (or chicken drippings)
▢ 1 medium shallot, diced
▢ ¼ cup all-purpose flour
▢ 1 cup white wine
▢ 1½ cups turkey or chicken broth
▢ Kosher salt, as needed
▢ Freshly ground black pepper, as needed

Instructions:

While the turkey rests on a cutting board, strain the drippings through a fine mesh strainer into a mixing bowl or fat separator. Let sit for 5 minutes. The fat will rise to the top.
Heat a large saucepan over medium heat, add ¼ cup (54g) of the turkey fat, reserving the remaining drippings. Heat the turkey fat then add the shallot and sauté until tender and fragrant, about 4 minutes.
Add the flour, whisking to combine. Continue to cook until the flour mixture turns a pale, golden brown, about 2 minutes.
Add the white wine followed by the stock and ¼ cup of the remaining pan drippings, whisking to combine. Bring to a boil, then lower heat to medium low heat and simmer until the mixture coats the back of a spoon, about 10 minutes.
Season to taste with salt and pepper and serve hot.

Notes:

The pan drippings don’t have to be from turkey! This recipe works great with pan drippings from chicken as well.

Nutrition:

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Why You’ll Love This Recipe