Ingredients:

  • 6 Tbsp (85 g) Unsalted Butter
  • 2 Tbsp (15 g) Fresh Sage Leaves, finely chopped
  • 1 small (30 g) Shallot, finely minced
  • 6 Tbsp (60 g) All-Purpose Flour
  • 3 cups (710 ml) Turkey Stock/Broth, warmed
  • 1/2 cup (120 ml) Turkey Pan Drippings, strained and skimmed of fat
  • 1/4 cup (60 ml) Dry White Wine (optional)
  • 1 tsp Kosher Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste
  • Pinch of Nutmeg

Instructions:

  1. Melt and Brown the Butter: Place the butter in a medium saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, and the milk solids turn golden brown and smell nutty (about 4–6 minutes). Watch closely to avoid burning.
  2. Sauté Aromatics: Reduce heat to medium-low. Add the minced shallots and chopped fresh sage. Sauté for 2 minutes until fragrant and the sage is lightly crispy.
  3. Add Flour: Sprinkle the flour over the browned butter mixture. Stir continuously with a wooden spoon or spatula for 2–3 minutes until the mixture resembles wet sand (the roux).
  4. Cook the Roux: Continue cooking and stirring slowly for another 2 minutes to eliminate the raw flour taste. The roux should be blonde to light caramel in colour.
  5. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce slightly for about 30 seconds.
  6. Incorporate Liquid SLOWLY: Very gradually pour in the warmed stock and pan drippings, whisking vigorously the entire time. Start with just a splash, ensuring the roux fully absorbs it, creating a thick paste before adding more.
  7. Whisk and Simmer: Once the initial paste is smooth, pour in the remaining stock in a steady stream, continuing to whisk until the gravy is uniform and lump-free. Bring the mixture to a gentle simmer.
  8. Thicken: Allow the gravy to simmer for 5–8 minutes, stirring frequently, until it has thickened to your desired consistency.
  9. Season: Remove from heat. Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
  10. Strain (The Safety Net): For guaranteed silkiness, pour the finished gravy through a fine-mesh sieve into a warm gravy boat. Discard the strained sage leaves and shallots before serving immediately.