Make-Ahead Gravy
A rich gravy that's perfect for holiday dinners.
·Nov 10, 2022
While it usually makes an appearance only once or twice a year, this gravy is easy enough to make any day of the week. It’s perfect for mashed potatoes and will beautifully fill a gravy boat on your holiday table. The best part is, it can be made up to five days in advance, so you don’t have to worry about it taking up space on your stovetop when you’re making the rest of your meal. The rounded sides of our 5 QT Saucier makes whisking easy to keep your gravy smooth and pourable.
This recipe is a perfect use of homemade chicken stock, but can also be made with store-bought stock or broth, just reduce the salt as needed. To make the gravy alcohol-free, increase the lemon juice to 2 tablespoons for more brightness. The gravy can be used immediately or cooled and stored in an airtight container in the refrigerator for up to five days.
Make-Ahead Gravy
A rich gravy that's perfect for holiday dinners.
Made In Kitchen
- ¾ cup (1 ½ sticks) unsalted butter
- 1 ¼ cup all-purpose flour
- ½ cup dry white wine
- 2 quarts (8 cups) homemade chicken stock
- 5 thyme sprigs
- 1 sage sprig
- 2 ¼ teaspoons kosher salt
- 1 tablespoon fresh lemon juice
Place a 5 QT Saucier over medium heat. Add butter to the hot pan and swirl to melt completely. Sprinkle the flour over the butter and whisk until smooth. Cook the roux, whisking occasionally, until the color changes to golden brown and it smells toasted, 8–10 minutes.
Carefully whisk in white wine until smooth. Add chicken stock while whisking continuously. Bring gravy to a simmer and reduce the heat to maintain a gentle simmer. Using butcher's twine, tie together the thyme and sage and add the bouquet to the gravy. Season with salt.
Simmer gravy, whisking occasionally, until it’s smooth and silky and the raw flour flavor has been cooked off, about 20 minutes. Stir in the lemon juice. Strain the gravy to remove the herbs and any lumps that may have been missed. Serve immediately or cool and store.
