Equipment
Ingredients
Roux Base & Aromatics
- 60 g unsalted butter, cubed
- 60 g all-purpose flour
- 1 shallot, finely minced
Liquids & Herbs
- 120 ml dry white wine
- 750 ml high-quality chicken or turkey stock, warmed
- 4 fresh thyme, whole sprigs
- 3 fresh sage, whole leaves
- 1 fresh rosemary, whole sprig
Finishing
- 10 ml sherry vinegar
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Melt the butter in a heavy-bottomed saucepan over medium heat. Add the minced shallot and sauté until translucent and softened, but not browned.
Sprinkle the flour over the butter and shallots. Whisk constantly for 2-3 minutes to cook out the raw flour taste. The roux should smell nutty and take on a pale blonde color.
Pour in the white wine while whisking vigorously to deglaze the pan. Continue whisking until the mixture forms a thick, smooth paste.
Slowly stream in the warm stock, whisking constantly to prevent lumps. Add the sprigs of thyme, sage, and rosemary.
Bring the mixture to a gentle simmer. Reduce heat to low and let it bubble gently until thickened to a gravy consistency that coats the back of a spoon.
Remove from heat. Strain the gravy through a fine-mesh sieve into a clean bowl or storage container to remove the herbs and shallots for a silky smooth texture.
Stir in the sherry vinegar. Taste and season with salt and freshly cracked black pepper. If making ahead, cool completely before refrigerating.
Chef's Notes
- The secret to a 'roast-level' flavor without the roast is the sherry vinegar; its acidity cuts through the fat and mimics the complexity of wine-braised drippings.
- Using whole herb sprigs and straining them out later imparts the essential oils without leaving distracting woody bits in the final sauce.
- If you have turkey or chicken drippings on the day of serving, whisk them into this base gravy while reheating for an extra flavor boost.
- To make this vegetarian, substitute the poultry stock with a high-quality roasted vegetable stock or mushroom broth.
Storage
Refrigerator: 4 days — Store in an airtight container. The texture will become gelatinous when cold but returns to liquid when heated.
Freezer: 3 months — Freeze in airtight bags or containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over low heat, whisking constantly. Add a splash of stock or water if too thick.
