Sage Gravy

Southern Living
1 cup


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Reserved drippings
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried whole-leaf sage, crumbled
1/3 cup Chablis or other dry white wine
1/2 cup chicken broth
1 cup half-and-half
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cold butter, cut into pieces


Add onion and next 3 ingredients to drippings in skillet.

Cook over medium heat, stirring constantly, until onion is tender. Add wine; bring to a boil, and cook until liquid is reduced to about 2 tablespoons.

Add broth, and cook until liquid is reduced by half. Stir in half-and-half.

Return to a boil; cook until slightly thickened.

Pour mixture through a wire-mesh strainer into a bowl; discard vegetables. Return mixture to skillet. Stir in lemon juice, salt, and pepper. Add butter pieces, 1 at a time, stirring with a wire whisk until blended. (If butter is difficult to work into gravy, place skillet over low heat for a few seconds, being careful not to get mixture too hot.)

Created date

October 2003