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: 12
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.Â
This gravy was delicious! We fried a turkey so I didn’t have drippings, but some soy sauce added in was a nice depth of flavor. This was great with the turkey, potatoes, dressing, and Brussel sprouts lol. It’s so good!
Thank you so much! I am really happy you enjoyed this one! xTieghan
This is the best gravy recipe I’ve ever made! I did sub out the white wine for apple cider because…2020 has no rules, but it is delicious and so easy!
I am so happy to hear that! Thanks Sarah! xTieghan
Do you strain or not strain? I want to do whatever you do!
Hey Nicole,
I strain. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Should I strain all the shallots. Maybe I used too many. Otherwise I won’t have a smooth gravy?
Hey Teresa,
Sure you can do that. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This looks so good! Unfortunately I have a few guests that prefer no alcohol , what you recommend in place of the white wine. I’ve seen a few options such as apple cider vinegar, ginger ale, white wine vinegar and apple juice. I was just curious what you use. Thanks!
Hi Sarah! I would suggest using turkey or chicken broth! I hope you love this recipe! xTieghan
This might be a dumb question but, does the wine cook out? Or can I substitute it with something else? 8 months pregnant and while I’d love 1 cup of wine lol, I’m trying to be overly cautious. But this recipe looks amazing!
Hi Sam! The wine will cook out, but if you would rather use something else I suggest turkey or chicken broth! Congratulations on the baby! xTieghan
I have a question we don’t cook a turkey but still love gravy lol. Can I still use this recipe and not do step 3 and somehow do step 4 without the turkey juice?
This looks wonderful- any chance you can freeze the base?
This was perfection! I added a splash of brandy at the end, but otherwise followed the recipe. SO GOOD! Truly foolproof gravy and it really works to make it ahead!
If you are smoking a turkey and don’t have drippings what would you recommend?
Hey Tami,
Just follow the recipe as is, you will just have to skip the drippings:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Does this only last in the fridge 3 days? Could I freeze the sauce?
Hey Isabela,
Yes, 3 days and yes you can freeze:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband smokes our turkey and it is so wonderful, BUT there are never any pan drippings. Do you have any ideas on what to do? How do you make gravy without pan drippings :((
Hey Missy,
You can do this recipe without the pan drippings:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I want to make this for my family this year but we aren’t doing Turkey. I know… crazy! ? We are doing a ham, prime rib and stuffed chickens. Is there a way for me to make the gravy and it be just as delicious without using the roasting pan from a Turkey? Any ideas for me?
Hey Ashley,
I would just make the gravy as is minus the pan drippings. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds great, can’t wait to try it! how far in advance could I make the gravy? Wondering how long it will keep in the refrigerator. thanks!
Hey Kara,
You can make up to 3 days in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I too will not have any drippings as I will be buying my turkey this year. So do I just skip steps 3 & 4 altogether, as in omit drippings and white wine? Thx for your help!
Hey Celestin,
Yes, thats what I would do. I hope you love the recipe, please let me know if you have any other questions! xTieghan