Make-Ahead White Wine Gravy Recipe (2024)

FAQs

Which white wine is best for gravy? ›

The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.

Information. Gravy can be stored safely in the refrigerator for three to four days. If not used within that time, you can freeze it four to six months.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

Look for grape varietals like pinot grigio, sauvignon blanc, vermentino or chardonnay. Avoid white wines like moscato or riesling, which may include words like sweet, auslese or demi-sec on their labels.

Flavor Profile: Pinot Grigio or Pinot Gris tends to be light and zesty with notes of green apple and citrus. It's a great option for delicate white wine sauces, particularly those accompanying lighter fare like salads, vegetables, or white fish.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Add Browned Butter

Browned butter is the golden-hued end product of butter melted over medium heat until the water cooks off. What remains are milk solids and butterfat, which turns out nutty, toasty, and warm. Add this golden goodness to store-bought gravy to make it rich, comforting, and just like homemade.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

20 people - 13 cups

Happy Thanksgiving to you and yours!

Can you make gravy the day before and reheat? ›

Let the gravy cool for about 30 minutes and transfer it to a storage container. Refrigerate for up to 4 days or freeze for up to 4 months. Reheat in a saucepan when ready to use.

But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here's a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor.

Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and whisk to combine. Continue to whisk and cook until the gravy is thickened to your desired consistency, 3 to 5 minutes. It should fall in a thick stream from a spoon, but not clump. Taste and season with more kosher salt and black pepper as needed.

When your sauce begins to simmer, add the salt and a pinch of white or brown sugar, then mix; the sugar will be able to counterbalance and eliminate the sourness of the tomato, without changing its flavor or sweetening your dish.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

Broth. Chicken or vegetable broth can be a flavorful replacement for white wine. You can even swap it in equal amounts (go for low-sodium broth so your dish doesn't end up too salty). Just keep in mind that broth won't add any acidity, so you might want to add a touch of white vinegar to achieve a similar tang.

Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti even pairs fantastically with fresh pizza!

For darker poultry like goose or turkey, you can go a bit bolder—try bourbon, rye, or Cognac. Beef and pork can handle a little more flavor heft, so consider red wine or even a little sherry or port, just make sure it's not too sweet or you'll end up with a cloying gravy instead of a savory masterpiece.