Make-Ahead White Wine Gravy

Preparation

1. Step 1

   Heat a medium saucepan over medium and add the butter, swirling to melt. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Reduce the heat to medium-low and continue to cook the butter and flour mixture, whisking constantly, until it’s the color of a latte, 5 to 7 minutes.

2. Step 2

   Still whisking, slowly add the wine, then stream in the broth, whisking until the mixture is completely smooth. (Be sure to scrape the sides of the saucepan to dissolve any roux.) Add the herbs. Increase the heat to medium-high and bring the gravy to a simmer, whisking often.

3. Step 3

   Reduce the heat to maintain a gentle simmer, season with salt and pepper, and continue to cook, whisking occasionally, until the gravy is the consistency of heavy cream, 15 to 20 minutes. Add the vinegar, then taste the gravy and season with more salt, pepper and vinegar as needed.

4. Step 4

   Strain the gravy through a mesh strainer (discard the solids) and refrigerate in an airtight container until you’re ready to use it.

5. Step 5

   To serve, warm the gravy in a small saucepan over medium-low heat, stirring often, until it’s steaming-hot. If desired, stir in any turkey juices from roasting and carving the turkey (but first, be sure to separate it from the fat). The gravy can be made up to 3 days ahead. Keep refrigerated, and thin with more broth as needed.