Sage Gravy

Recipe from Southern Living

More From Southern Living


  • 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


  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.)
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sage Gravy Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy