How to Make Gravy: An easy gravy recipe that comes out perfect every time! Lots of rich flavor, accented with a lovely blend of seasonings.
After cooking your roast or searing your meat, remove it from the pan and pour the drippings into a fat separator.
Place the roasting pan over medium high heat, add 1 tablespoon of fat from the pan drippings along with the butter, and cook until browned.
Whisk in the flour and continue to cook until a deep nut-brown color.
Whisk in the wine, scraping up any brown bits from the bottom.
Continue whisking until no lumps remain and the mixture is a mahogany brown color.
Slowly whisk in the pan juices, then the stock, making sure to whisk out any lumps.
Whisk in the fresh sage, onion powder, poultry seasoning, salt, and pepper.
Simmer the gravy until thickened.
You will need 2 1/4 cups of liquid total. That can be any combination of pan juices and stock, depending upon how much liquid your roast yields. The wine should account for 1/4 cup, but if you want to make this gravy without wine, just use an additional 1/4 cup of pan juices or stock.