White wine gravy Recipe

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5 min


5 min

Once you’ve tried our classic recipe, you’ll never use instant again!


  • 450ml (3/4pt) dry white wine
  • 200ml (7floz) stock
  • 1tbsp plain flour
  • 1tbsp butter
  • 1tbsp redcurrant jelly


  • Pour all the juices from the turkey or chicken roasting tin into a jug and pour off the fat. Pour the wine into the roasting tin and reduce by half. Strain into a clean pan with the meat juices. Add the stock, boil and simmer for 5 mins.

  • Mix the flour and butter to a paste. Gradually whisk into the simmering stock. Simmer for 15 mins until thickened. Stir in the redcurrant jelly a couple of minutes before serving.

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