Melissa Clark’s Make-Ahead Gravy

Gravy

• 6 tablespoons butter
• ⅓ cup finely chopped onions
• 1 teaspoon chopped thyme, sage, or rosemary
• 6 tablespoons flour
• ½ cup white wine
• 4 cups of a rich turkey or chicken broth

• Melt 6 tablespoons butter in a small saucepan over medium heat.
• Add ⅓ cup finely chopped onions and 1 teaspoon chopped thyme, sage, or rosemary and sauté until soft, 5 to 7 minutes.
• Sprinkle in 6 tablespoons flour and cook, stirring, until the paste turns golden, 3 to 5 minutes.
• Slowly whisk in ½ cup white wine (or skip this step), then 4 cups of a rich turkey or chicken broth.
• Simmer over medium-low heat until gravy reaches the desired consistency, 5 to 10 minutes (if it's too thick, whisk in more broth; if it's too thin, keep simmering it).
• Season with salt and pepper.
• Before serving, scrape up drippings from the bottom of your turkey's roasting pan and strain them into the gravy. Taste and add salt, pepper, and a squeeze of lemon or dash of vinegar if you like (essential if you didn't use the wine.)