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
Read more: This White Wine and Mustard Gravy is Custom-Built for Your Smoked Turkey
- Yield:Makes about 3 cups
- Active time: 15 minutes
- Total time:30 minutes
- Rated:
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.
Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about 5 minutes.
-
2.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
-
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.
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