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Playing Quick Stovetop Gravy


  • 3 tablespoons butter
  • 3 tablespoons flour
  • Leftover pan drippings from your turkey
  • 1/2 cup white wine
  • 3 cups store-bought chicken or turkey stock
  • Salt and freshly ground black pepper
  • 1 egg yolk


Serves: 6 servings


Melt the butter in a medium-size saucepan over medium heat. Add the flour to make a roux. Cook, stirring constantly, for 2-3 minutes, until lightly golden in color.

While roux is cooking, place the roasting pan that you cooked your turkey in on a burner over medium-high heat. Once the pan gets hot, add the wine and scrape up all the bits on the bottom of the pan with a wooden spoon. Add the bits to the roux along with the stock and season with salt and freshly ground black pepper.

Just before serving, beat an egg yolk in a small bowl with a ladleful of the gravy. Pour the egg yolk mixture back into the pot and mix it into the gravy to make it glossy and more stable.