If there’s an underdog or an afterthought on the Thanksgiving table, it’s the gravy—the very last thing to make before sitting down to eat. The table-setting, turkey-carving, side dish-reheating, and drink-pouring fill center stage, encroaching on the gravy making time. If it weren’t for that fact that it mingles with nearly everything on the plate, I’d let it take a natural back seat. But alas, it’s the icing on the cake. Give me 10 minutes and a bottle of wine. You’ll thank me. It is the season of Thanksgiving after all.
I feel like I’m writing a persuasive essay. Though, I’m at a loss for words to communicate the level of greatness this simple, 4-ingredient recipe (6 if you count the salt and pepper) holds.
It’s really, really good. Just trust me, and make this. I deleted those sentences and retyped them a million times. The language is trite, but the message is true. Just trust me, this is good.
A sweeter white wine (I prefer Seven Daughters Moscato), carries this underdog to a whole new level. It’s plenty savory and not too sweet. The thyme is quiet while yielding a full flavor. The color is beautiful and pale, especially compared the the traditional brown turkey gravy.
Call me crazy—I am comparing gravy to icing. Maybe it’s the wine talking, or maybe it’s just that good. You’ll have to trust me on this one. You’re welcome in advance.
- 1 c. stock*
- 2/3 c. Seven Daughters Moscato (sweeter white wine)
- 2 tbsp. all-purpose unbleached flour
- 2 sprigs fresh thyme
- salt and pepper to taste
- Add stock to saucepan. Whisk together wine and flour until evenly combined. Pour into sauce pan and add thyme, salt, and pepper.
- Turn to medium heat whisking constantly until thickened, about 10 minutes. If gravy is too thin, whisk together a little more liquid and a teaspoon of flour until well combined. Whisk into gravy and continue to heat until thickened. Remove thyme sprig. Adjust salt and pepper if needed. Serve immediately.