Red Wine Gravy Recipe
When it comes to gravies, everyone has their own opinions. This Red Wine Gravy will give your favorites a run for their money.
Homemade Red Wine Gravy Recipe is a make-ahead, rich and velvety gravy recipe without pan drippings. Perfect over turkey, chicken, mashed potatoes, or beef!
Do you like red wine? Do you like gravy? Then you will LOVE my Red Wine Gravy Recipe! So easy to make that even the novice cook will be able to master it in no time.
In under an hour, you will have the perfect addition to any table.
This gravy is fantastic because it gives you the rich creamy texture you want from a gravy, but the red wine actually gives it just a little bite; a bit of a kick to help break up the richness undoubtedly on the plate.
Make sure you PIN Red Wine Gravy!
Most gravies start with drippings or fat from the meat you are cooking. For this recipe, you don’t have to worry about that extra step. Butter takes the place of the fat.
And if you opt for a veggie stock, you can make it vegetarian.
Now, don’t worry about the red wine in this Red Wine Gravy and not being able to serve this to a certain group of folks under 21.
The alcohol in the wine in this recipe cooks out as you are making it, meaning it is safe for everyone to enjoy.
Serve Red Wine Gravy over Orange, Anise and Thyme Turkey, chicken or beef. It is rich and flavorful, making it the ultimate mashed potato topper too. Whichever dishes you decide to serve, it is sure to be a welcome addition.
Happy Thanksgiving foodie friends!
If you loved this Red Wine Gravy recipe, check out some of my other outrageously delicious Thanksgiving dishes below:
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- 3/4 cup shallot finely minced
- 4 tablespoon butter
- 1/3 cup flour
- 2 cups dry red wine
- 2 cups stock *see note
- 1/2 teaspoon Fine black pepper
- 1 1/2 teaspoons kosher salt
- 2-4 sprigs thyme or coordinating herb based on what you are making this for
- 1-2 tablespoons cornstarch if needed
- In a medium saucepan, melt butter and add minced shallots. Saute until soft.
- Add flour and stir into a paste (roux). Brown, stirring for 5 minutes.
- Whisk in red wine until smooth. Add remaining ingredients, stir and bring to a low boil.
- When boiling, reduce to a light simmer for 15 minutes.
- Run through a fine mesh sieve and return to saucepan. If needed, spoon out a small amount of gravy and mix with 1-2 tablespoons cornstarch. Whisk back into the saucepan and whisk until desired thickness. Correct seasoning, if needed and serve!
If you’ve tried this recipe, come back and let us know how it was!
Use can use chicken, vegetable or turkey stock. If you are making this in addition to a roast turkey or chicken, use the drippings and then supplement with stock. The flavors from however you seasoning your meat will complement the gravy.
