White Wine and Mustard Gravy Recipe

A plate of roast turkey slices with white wine and mustard gravy.
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

Recipe Facts

Active: 15 mins
Total: 30 mins
Makes: 3 cups

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  • 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


  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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