Classic Gravy

Photo: Sang An

Yield:

Makes 6 to 8 servings

Recipe from


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

Preparation

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.

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.

* Ingredients too variable for meaningful analysis of nutritional information

Note:

Sara Quessenberry and Rori Trovato,

November 2006