Classic Gravy

Classic Gravy and Quick Gravy
Sang An
 
Serves 6-8
preparation
25
minutes
cooking
25
minutes

Ingredients

pan juices from the turkey and roasting pan
1/4
cup
dry white wine
4
tablespoons
unsalted butter
1/2
cup
all-purpose flour
5
cups
turkey or chicken broth
1
teaspoons
kosher salt
1/4
teaspoon
black pepper

Directions

  1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
  2. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.
  3. Note: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories 134
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 1271 mg
  • Protein 3 g
  • Carbohydrate 8 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 0.5 mg
  • Calcium 4 mg
What does this mean? See Nutrition 101.