Port wine gives a light sweetness and deep color to this sophisticated make-head gravy.
Technique tip: This gravy can be made up to five days before you plan to serve it. Store it in the fridge in an airtight container.
Swap option: You can substitute red wine and 1 tablespoon honey for the port.
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup flour
- Salt and freshly ground black pepper
- 1/3 cup ruby or other inexpensive port wine
- 4 to 5 cups rich turkey or chicken stock, warmed
- Turkey drippings (optional)
1. Melt butter with the oil in a medium saucepan over medium heat. Sprinkle the flour into the butter, stirring constantly, and cook until flour is golden brown, about 5 minutes. Adjust heat so mixture does not burn. Sprinkle in a pinch each salt and pepper.
2. Whisk in the port wine and let simmer until it reduces by half, about 2-4 minutes. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool, cover and chill.
3. When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings to gravy if you like. Taste and adjust seasoning, then serve.