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Sauces & Dips

Gravy using Wine

Ingredients

  • 4 cups stock
  • 2 cups wine
  • Fresh rosemary
  • Fresh thyme
  • Fresh sage
  • Fresh parsley
  • 6 tablespoons butter
  • 6 tablespoons flour
  • Pan drippings (optional)
  • Salt and pepper to taste

Directions

  1. Combine stock, wine, rosemary, thyme, sage, and parsley in a pan.
  2. Simmer over medium heat until liquid reduces by half, about 35 to 40 minutes.
  3. Strain into a bowl and discard herbs.
  4. Wipe out pan and melt butter over medium heat.
  5. Whisk in flour to create a roux and cook until light brown.
  6. Add stock reduction a little at a time, whisking constantly.
  7. If using pan drippings, remove fat and add drippings to the gravy.
  8. Season with salt and pepper.

Notes

  • Use white wine for poultry gravies.
  • Use red wine for beef gravies.
  • Use port wine where desired.