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Sage Gravy

Yield 1 cup


  • 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

How to Make It

  1. Add onion and next 3 ingredients to drippings in skillet.

  2. 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.

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

  4. Return to a boil; cook until slightly thickened.

  5. 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.)