Quick White Wine Gravy Recipes

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MUSHROOM WINE GRAVY



Mushroom Wine Gravy image

Rich and savory, this delicious gravy complements holiday dishes and roasted chicken year round.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 25m

Yield 8

Number Of Ingredients 9

½ cup butter
1 cup thinly sliced white or brown mushroom
¼ cup diced onion
¼ cup thinly sliced celery
1 ½ teaspoons chopped fresh thyme or sage
½ cup all-purpose flour
1 (32 ounce) carton College Inn® Turkey or Chicken Broth, divided
2 tablespoons dry white wine
Cracked black pepper, to taste

Steps:

  • Melt butter in a large skillet over medium-high heat. Cook mushrooms, onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.
  • Gradually whisk in 2 cups broth and wine. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  • Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 534.8 mg, Sugar 0.5 g

EASY WHITE-WINE GRAVY



Easy White-Wine Gravy image

Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 1 cup

Number Of Ingredients 5

3/4 cup dry white wine
3 tablespoons all-purpose flour
1 1/4 cups homemade or low-sodium store-bought turkey or chicken stock
1 teaspoon fresh lemon juice, or to taste
Coarse salt and freshly ground pepper

Steps:

  • Reserve 3 tablespoons fat from roasting pan; pour off rest of fat. Discard burnt bits on bottom of pan (but reserve brown bits). Place pan on stove across two burners over medium-high heat. Add wine to pan; bring to a boil, scraping up brown bits with a wooden spoon. Pour contents of pan into a measuring cup.
  • Heat reserved 3 tablespoons pan fat in a medium saucepan over medium heat. Add flour, whisking into a paste. Cook, whisking occasionally, 5 minutes.
  • Add reserved deglazing liquid in a slow, steady stream, whisking to combine. Whisk in stock; bring to a boil. Reduce heat; simmer gravy, stirring occasionally, until thickened, about 20 minutes. Stir in lemon juice, and season with salt and pepper. Pour through a fine sieve into a warmed gravy boat.

EASY WHITE GRAVY



Easy White Gravy image

Old-fashioned white gravy that uses mainly household items and goes great with biscuits, salmon patties, mashed or other potatoes, eggs, fried bologna or sausage, or your choice of good Southern food. Gravy will thicken further as it cools. Whisk in additional milk to thin as desired.

Provided by EMILY052005

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 13m

Yield 4

Number Of Ingredients 6

1 ½ cups milk, divided
3 tablespoons all-purpose flour
¼ teaspoon beef bouillon
½ teaspoon salt
½ teaspoon ground black pepper, or to taste
1 tablespoon canola oil

Steps:

  • Combine 3/4 cup milk, flour, beef bouillon, salt, and pepper in a container with a lid. Cover and shake until well mixed.
  • Heat oil in a skillet over medium heat. Pour in flour mixture carefully; whisk until smooth. Whisk in the remaining 3/4 cup milk. Cook, whisking constantly, until thickened and bubbly, 8 to 10 minutes.

Nutrition Facts : Calories 99.2 calories, Carbohydrate 9 g, Cholesterol 7.3 mg, Fat 5.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 402.4 mg, Sugar 4.3 g

WHITE WINE GRAVY



White Wine Gravy image

Lump-free gravy doesn't have to be hard to make. Amanda Haas teaches you how to get velvety results using the pan drippings from her Classic Roast Turkey.

Provided by Food Network

Categories     condiment

Time 20m

Yield 8 servings

Number Of Ingredients 8

Pan drippings from Classic Roast Turkey, see Classic Roast Turkey recipe
1/2 cup finely chopped shallots
2 cups dry white wine
2 cups chicken or turkey stock, more or less as needed (see Step 2)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • While the turkey rests on the cutting board, make the gravy: Use a fine-mesh strainer to strain the pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator. After all the fat rises to the top, ladle the fat into a bowl and reserve. You should be left with about 1 cup of jus. Place the roasting pan across two burners over medium-low heat. Add the shallots and 2 tablespoons of the reserved turkey fat; sauté until the shallots are soft, 2 minutes.
  • Add the wine and stir, scraping up the fond from the bottom of the pan. Bring to a simmer; continue scraping and simmering until the mixture has reduced to about a cup, 3-5 minutes. Once the wine mixture has reduced to 1 cup, add the reserved jus and enough turkey or chicken stock to bring the total amount of liquid to 4 cups; stir to combine. Strain the liquid through a fine-mesh strainer set over a medium bowl; discard solids. Wipe out any remaining solids in the pan.
  • Make a roux: In the roasting pan, melt the butter over medium-low heat. When melted, sprinkle in the flour and whisk it into the butter until the flour is completely incorporated and no longer raw, 1-2 minutes. When the flour begins to bubble, ladle in a small amount of the jus mixture at a time, around ½ cup per addition, whisking continuously. When the mixture looks like a paste, turn the heat to medium, and continue adding more liquid, a ladle or two at a time, and whisking. Small additions of liquid and continuous whisking are the keys to smooth gravy. Repeat the process until all the liquid has been incorporated and the gravy is thick, smooth, and velvety. (Tip: If gravy has any lumps at the end, pour it through a fine-mesh strainer to remove them.) Season to taste with salt and pepper. Pour into a gravy boat or bowl and serve immediately.

QUICK WHITE-WINE GRAVY



Quick White-Wine Gravy image

Make this gravy using the turkey drippings from our Roast Turkey with Rosemary and Lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Yield Makes 3 1/2 cups

Number Of Ingredients 5

Roasting pan with turkey drippings from Roast Turkey with Rosemary and Lemon
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup all-purpose flour
4 cups low-sodium or homemade chicken or turkey broth, warmed
Coarse salt and ground pepper

Steps:

  • Pour drippings from pan into a bowl; skim fat and discard onion. Set pan across 2 burners over medium-high. Add wine.
  • Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 4 minutes.
  • Add flour and reserved drippings and whisk to combine.
  • Continue whisking until flour is fully cooked, 2 to 3 minutes.
  • Slowly whisk in broth, then 1 cup water. Cook, whisking, until gravy thickens, 15 minutes.
  • If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm (thin with water if desired).

Nutrition Facts : Calories 37 g, Protein 1 g

WHITE WINE GRAVY



WHITE WINE GRAVY image

Categories     Sauce     Poultry     Quick & Easy     Dinner     Simmer

Yield 8

Number Of Ingredients 4

1 cup dry white wine
1/2 cup all-purpose flour
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper

Steps:

  • While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

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