Serves Approximately 4 cups
Originally aired November 18, 2008
- Pan drippings, plus butter as needed to make 4 tablespoons fat
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
- 5 tablespoons flour
- 1 cup red wine
- 3 cups broth (turkey, beef or chicken)
Pour off all but 4 tablespoons fat from pan drippings. (If you don't have 4 tablespoons fat in the pan drippings, add butter to compensate.) Place the roasting pan over medium heat and saut onion and garlic until tender, 5-6 minutes. Sprinkle with a bit of salt and pepper.
Add flour and completely mix all ingredients. Cook the flour with the vegetables for about 1 minute. Add wine and scrape up all the bits stuck to the bottom of the roasting pan with a wooden spoon. Whisk in the broth and simmer until thickened, 2-3 minutes. Season with additional salt and pepper, as needed. Serve warm.
Note: Depending on the flavor you want for your gravy, you can add in any of the following ingredients to shake things up - orange juice, pomegranate juice, tarragon, rosemary, thyme, horseradish, white wine, apple cider, red bell peppers or mushrooms.