White Wine Gravy
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Gravy is a rich sauce made from fat and juices that run off from the cooking process when roasting turkey. It is thickened with roux or cornstarch (I use a flour based roux) and flavored with wine and broth.
This white wine gravy recipe is made using pan drippings from roasted turkey perfect for Thanksgiving dinner. I also provide instructions to make this recipe with replacements and substitutions. After making a roux, the gravy is rounded out with a combination of white wine and turkey or chicken broth to create a flavorful and easy sauce. I simmer it until it passes the spoon test – when you dip a spoon in the gravy and run your finger down it, it leaves a trail. The perfect gravy consistency. Pour this white wine gravy over turkey, stuffing or mashed potatoes!
White Wine Gravy
Table of contents
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.
How to Make 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.
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.
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.
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.
Step 5: Season and serve.
Season to taste with salt and pepper and serve hot.
Tips and Tricks for This Recipe
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.
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.
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.
Other Recipes to Try
Try these recipes alongside the white wine gravy recipe and follow me on Instagram for more updates:
White Wine Gravy
Ingredients:
- Turkey pan 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.
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