In Epi’s 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper). This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.
- 6 cups turkey or chicken stock, preferably homemade
- 1/3 cup all-purpose flour
- 1/3 cup rendered turkey fat or olive oil
- 2/3 cup dry white wine
- Kosher salt, freshly ground black pepper
- Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes.
- Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes. Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes. Gradually ladle in hot stock, whisking after each addition. Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20–25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency). Season to taste with salt and pepper.
- Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp. at a time if needed, until smooth.