Next Post
This post may contain affiliate links, please see our privacy policy for details.
This make ahead white wine gravy is my secret to a stress free and delicious Thanksgiving meal. Rich, smooth, and so incredibly easy, this gravy can’t be beat. Made with a base of butter, shallots, fresh sage, and broth, and finished with the drippings form your Thanksgiving turkey.
Did I ever tell you about that time that I throughly failed at make the gravy for the Thanksgiving meal? It was just last year, and I was serving not just my immediate family, but my grandpa, aunts, uncles, and cousins. So over thirty people.
I was cooking out of my grandma’s kitchen, which in my defense was not anywhere near set up to cook a Thanksgiving dinner for thirty plus people. Somehow, someway, we did, but the gravy? I messed that up, and bad. It was greasy and lumpy and I still cringe thinking about it.
This year, my gravy is going to be perfect. No lumpy, greasy gravy. I’m serving the same amount of people, but cooking in my kitchen at the new studio barn. It’s going to be great, I’m so excited. I perfected the best make-ahead gravy, that’s truly so delicious. It’s true, my family has already approved…because we’ve now had Thanksgiving dinner three times this past week…
Here are the details.
Start by making the gravy base. This is really just a simple mix of butter, shallots (the secret), sage, flour, and high quality broth (I use low-sodium chicken broth). It’s your basic roux, but it makes for the perfect gravy “base”. You can keep the base stored in the fridge for a few days, so it’s perfect to make-ahead.
When it’s ready to serve, and you’ve roasted up your holiday turkey, take the roasting pan and place it on the stove. Add a splash of white wine and scrape up all those delicious browned bits from the roasting pan. Let the wine simmer and reduce slightly, then add the gravy base, whisking until smooth. Adding the base right to the roasting pan with all the turkey drippings gives you the rich flavors that your gravy needs. But without any of the stress of making the gravy from scratch. Trust me, making this gravy ahead will relieve so much stress on Thanksgiving Day. It’s a game changer.
Check out our full 2018 Thanksgiving menu here.
If you make this gravy please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Make Ahead White Wine Gravy
Servings: 3 makes about cups
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons salted butter
- 2 medium shallots, thinly sliced
- 2 tablespoons chopped fresh sage
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken or turkey broth
- kosher salt and black pepper
- pan drippings from herb roasted turkey (optional)
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
Instructions
- 1. Melt the butter in a medium skillet over medium heat. Add the shallots and cook 5-8 minutes, stirring frequently, until softened and fragrant. Add the sage and continue cooking another 2-3 minutes. Sprinkle the flour over the shallots, stirring for 1-2 minutes. Add the broth and bring to a boil, boil 5 minutes, or until thickened. Remove from the heat. Lightly season with salt and pepper. Strain, if desired. 2. Allow the gravy to cool, then store the gravy base in the fridge for up to 3 days. 3. To finish the gravy. Option 1: warm on the stove adding additional broth to think and a 1 tablespoon worcheshire or soy sauce. Optional 2: Once your turkey has finished roasting, remove the turkey from the roasting pan and strain the liquid into a glass measuring cup. Place the roasting pan over two burners. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly. Reduce the heat to low and slowly whisk in the gravy base. Simmer until the gravy is smooth and thickened slightly, about 5 minutes. If needed, thin the gravy with the reserve broth from the roasting pan. Taste and season with salt and pepper. Serve warm.
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
This is incredible gravy! I even added a tiny bit of fresh thyme to mine.
Hi Sarah,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Hi! Thanks for this delicious recipe! I just made the base gravy and I have a question. The gravy seems like a good viscosity at this point in time, and maybe even a little on the thin side. I am worried that when I add the drippings and the wine tomorrow, my gravy will get too thin. My question is, can I sprinkle a little more flour into the roasting pan to make a mini-roux before I deglaze with the wine to thicken it up a bit more? And if the answer is yes, about how much flour should I use as to not go overboard?
Hey Jane,
You bet, I would start with 2 tablespoons and go from there, if you need to simmer it that will help to thicken the gravy. I hope it’s delish! xx
How do I make this vegetarian but still add the wine?
Hi Natalie,
You can use veggie broth:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
Can we double this recipe? or would i need double drippings?
From my own experience – I just doubled it about 30 minutes ago – I have made this every year for the last 4 years, and it tastes the same doubled! Some years we make with drippings, others without, so any drippings you have on hand will work great in my personal opinion 🙂
Thanks so much for sharing Katie!! xx
Hey Dan,
You can double the recipe:) Please let me know if you have any other questions! xx
I’ve got 23 coming for Thanksgiving. I am not sure if 3 cups is enough. Should I double or triple the recipe?
Hey Jennifer,
I would triple the recipe:) Please let me know if you have any other questions! Happy Thanksgiving! xT
Hello! Can you use an immersion blender or is straining a better option? Does the gravy seem too “chunky” if I don’t strain?
Hey Amber,
I would recommend using a strainer:) I hope you love this recipe! Happy Thanksgiving! xT
How far ahead can I prep this? And how many does it serve?
Hi there,
Per the recipe, you can make this 3 days in advance and it will make 3 cups. Please let me know if you have any other questions! xx
Hi there- I’m having 7 adults for thanksgiving. Should I double this recipe? Thanks!
Hi Samantha,
I think you should be okay with just one batch, it makes about 3 cups. I hope this helps! xx
Hi! I’m planning to make this for Thanksgiving and need to omit the drippings. Would you recommend adding the wine after softening the shallots and cooking off before adding the broth? Thanks!!
Hey Ashley,
You bet, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
If I’m making this for mashed potatoes and don’t have turkey drippings should I just add more broth? Thanks 😊
Hey Hayley,
You can add broth as needed:) I hope you love the recipe, please let me know if I can help in any other way! xx
I made this gravy last year to rave reviews (from a tough crowd too!). It was easy and so delicious…I will use this recipe anytime I want a perfect make ahead gravy! Thanks Tieghan!
Hey Heather,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Hi! Planning to make for thanksgiving and curious how long the gravy is good for once it’s been made? I know you said the base is good in the fridge for up to three days. How long once the gravy is completed? Love all of your recipes 🙂 Thanks for making my dinner parties and thanksgiving a success!
Hi Kay,
I would still say in the fridge for up to 3 days after it’s fully made:) Please let me know if you have any other questions! xT
This recipe is sooo good! I made it last year! I am wondering about how many it feeds. Can you give us a numbers break down? Like one batch feeds 12? Double to feed how many? Triple for the thirty plus crowd? Thanks so much!
Hi Brianne,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! This recipe makes 3 cups, it’s really hard to say how many people it will feed as some people like to use a lot of gravy and others prefer little to none:) Happy Thanksgiving! 🦃
Can I make it without the turkey drippings?
Deep frying turkey.
Hey Jacqui,
Totally, just skip the drippings part:) I hope you love this recipe, please let me know if you give it a try! xx
Hi there! I made this gravy before and it’s great! Question, I baste my turkey in butter and white wine, so the drippings already have wine in them. I found using wine for the gravy then made it a little too wine heavy. Any recommendations for what to sub for white wine?
Thanks!
Hi Gwen,
You can just use additional broth in place of the wine. Please let me know if you have any other questions! xx
When making the gravy, is it just the wine, brown bits and gravy base? The strained liquid from the Turkey can be used elsewhere ? Love your blog and cookbooks!
Hey Tammy,
You are going to use the reserved liquid at the end of step 4. Please let me know if you have any other questions! xx