White Wine and Mustard Gravy Recipe

White Wine and Mustard Gravy Recipe

A basic gravy gets a mellow mustard bite that goes incredibly well with roast or smoked turkey. [Photographs: Joshua Bousel]

We've got a whole slew of smoked and grilled turkey recipes on the site, but I'd never considered what it would take to make a gravy that would bring out their best attributes. Here, I take a basic turkey gravy in a bold direction by adding white wine and a combo of whole grain and Dijon mustards, balanced with a touch of honey to create a gravy that has undercurrents of a mustard barbecue sauce but fits right into a more traditional holiday meal.

Why this recipe works:

  • Butter and flour cooked together create a roux that thickens the turkey stock
  • White wine gives this gravy a dry fruity flavor with a little tanginess
  • Whole grain mustard adds texture, while a tablespoon of Dijon delivers most of the mustardy bite
  • A little honey adds a sweet undertone that contrasts and balances the more prominent mustard flavor
  • Yield:Makes about 3 cups
  • Active time: 15 minutes
  • Total time:30 minutes

Ingredients

  • 4 tablespoons (half stick) unsalted butter
  • 1/4 cup finely minced shallots
  • 1/4 cup flour
  • 3 cups turkey drippings or stock
  • 1 cup white wine
  • 2 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about 5 minutes.

  2. 2.

    Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

  3. 3.

    Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Whisk in mustard and honey. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.