White wine gravy is a delightful twist on the classic sauce, adding a subtle depth of flavor to elevate any meal. After years of perfecting my technique in the kitchen, I’ve found that this make-ahead recipe not only simplifies meal prep but also enhances the overall dish. Whether you’re pouring it over turkey, chicken, or mashed potatoes, this gravy adds a touch of elegance to your table.
Why Make This Recipe
- Flavor Boost: The addition of white wine creates a light, tangy flavor that enhances meats and vegetables, giving your meal a gourmet touch.
- Make Ahead Convenience: Prepare this gravy in advance, allowing you to free up time on busy cooking days, perfect for holidays or entertaining.
- Healthier Alternative: Using broth and a lighter wine keeps this gravy lower in calories compared to cream-based sauces while still providing that rich taste.
- Versatility: This gravy pairs well with various proteins and sides, making it a wonderful accompaniment for any occasion.
- Personally, I love this gravy for its ability to transform simple roasted chicken into a restaurant-quality dish with minimal effort.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
- Difficulty Level: Easy
This gravy is made by simmering a mixture of wine, broth, and aromatics, thickened with a roux, making it a straightforward process even for novice cooks.
My Experience Making This Recipe
While testing this recipe, I had a few hiccups—specifically, ensuring that the roux didn’t clump. However, with a little patience and continuous whisking, I achieved the smooth texture I was aiming for. The discovery that adding a splash of lemon juice at the end brightens the flavor was a game-changer for me.
How to Make Make Ahead White Wine Gravy
Making this gravy involves heating your chosen ingredients to build flavor, then thickening it to just the right consistency. Begin by sizzling onions and garlic in butter, then introduce your white wine and let it reduce for a depth of flavor. The key technique here is making a roux, which combines fat and flour to create a smooth base before adding the broth.
Expert Tips for Success
- Choose the Right Wine: Opt for a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor. Avoid sweet wines, as they can alter the taste of your gravy.
- Whisk Constantly: When adding your roux to the liquid, whisk continuously to prevent lumps and ensure a silky finish.
- Taste as You Go: Always taste and adjust seasoning with salt and pepper, especially after adding the broth, since the broth can be salty.
- Use a Good Quality Stock: Homemade chicken or vegetable stock will enhance the flavor significantly; store-bought stock is convenient but can vary in taste.
- Avoid Overcooking: Once your gravy is ready, serve immediately, or cool and store it if making ahead. Overcooking can lead to a thick and undesirable texture.
How to Serve Make Ahead White Wine Gravy
- Drizzle Over Roasted Chicken: This gravy perfectly complements the juicy richness of roasted poultry.
- Top Mashed Potatoes: Pouring it over creamy mashed potatoes turns a simple side into something extraordinary.
- Pair with Grilled Vegetables: A light drizzle over grilled vegetables enhances their natural flavors.
- Perfect for Holiday Dinners: Serve alongside your holiday roast for a refined touch.
Storage and Reheating Guide
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, freeze it in freezer-safe bags or containers for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stovetop over low heat, whisking frequently to restore its creamy consistency.
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with cornstarch or gluten-free flour to thicken your gravy.
- Dairy-Free: Replace butter with olive oil or a vegan butter substitute to make this recipe dairy-free.
- Herbed Variation: Add fresh or dried herbs like thyme or rosemary for an aromatic twist.
- Mushroom Infusion: Incorporate sautéed mushrooms for a rich, earthy flavor that complements the white wine.
Nutritional Highlights
This gravy is lower in calories than many cream-based gravies while still offering a rich flavor profile. It contains beneficial nutrients from broth, such as protein and minerals, particularly if using homemade stock. It’s also generally low in allergens if made with gluten-free thickener and dairy-free options.
Troubleshooting Common Issues
- Gravy Too Thick: Add more broth or water a little at a time while whisking to reach your desired consistency.
- Gravy Lumpy: If lumps appear, you can try blending it using an immersion blender, or strain through a fine mesh sieve.
- Flavor Too Strong: If your gravy tastes too strongly of wine, allow it to simmer longer to reduce the sharpness, or add another splash of broth.
Frequently Asked Questions
-
Can I use red wine instead of white?
Yes, red wine can be used, but it will alter the color and flavor profile. A fruity red works best, like Pinot Noir. -
How can I thicken my gravy without flour?
Use cornstarch mixed with cold water to create a slurry. Gradually add it to your gravy while simmering until thickened. -
Is there a lower-sodium option for broth?
Yes, look for low-sodium or no-salt-added broth. You can also make your own stock to control the salt content. -
How far in advance can I make white wine gravy?
You can make this gravy up to 3 days in advance and store it in the refrigerator, or freeze it for longer storage. Just reheat gently before serving.
Make Ahead White Wine Gravy
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
A delightful twist on classic gravy using white wine, perfect for enhancing meats and vegetables with a gourmet touch.
Ingredients
- 1/4 cup butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 2 cups chicken or vegetable broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Optional: Splash of lemon juice
Instructions
- In a saucepan, melt the butter over medium heat.
- Add the chopped onions and minced garlic, and sauté until softened.
- Pour in the white wine and allow it to reduce by half.
- In a separate bowl, whisk together flour and a small amount of broth to create a roux.
- Slowly add the roux to the saucepan while whisking constantly to prevent lumps.
- Gradually stir in the remaining broth and bring to a simmer until thickened.
- Season with salt, pepper, and optional lemon juice before serving.
Notes
Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American