See more
Community Recipe
from [psfreeman]

Basic Gravy

For a flavorful change of pace, try substituting hard apple cider, Madeira, or Marsala wine for the white wine. Recipe by Kate Merker, November 2010. From the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/basic-gravy-00000000044774/index.html.

  • Yield: 8 servings
  • Prep time: 25 Minutes
  • Cook time: 30 Minutes


  • Roasting pan and its contents, from Easy Roasted Turkey
  • 1 cup(s) dry white wine
  • 1 to 3 cup(s) low-sodium chicken broth
  • 4 tablespoon(s) (1/2 stick) unsalted butter
  • 1/3 cup(s) all-purpose flour
  • Kosher salt and black pepper


1. Remove the vegetables and neck from the roasting pan; discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.

2. Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.

3. Pour the contents of the pan into the measuring cup of skimmed juices. Add enough chicken broth to make a total of 4 cups of liquid.

4. Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.

5. Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.

6. Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.

7. Season the gravy with ¾ teaspoon salt and ¼ teaspoon pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.)

Go to Full Version of

Basic Gravy Recipe