Savory Gravy

Ingredients:

Pan drippings from meat
1/3 cup dry white wine (such as Sauvignon Blanc)
4 Tbsp unsalted butter
½ cup all-purpose flour
2 ½ cups low-sodium chicken broth
Kosher salt and pepper

Preparation:

Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into the cup with the pan juices. Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat and stir in 1 teaspoon salt and ½ teaspoon pepper.

Variations:

Time-infused gravy: Make the recipe above with these changes: after adding the broth and pan juices to the flour mixture, drop in 12 sprigs of thyme. Continue cooking as directed. Remove and discard the thyme before serving.

Gravy with roasted vegetables: Make the recipe above with these changes: After cooking the wine, add it to a food processor along with the pan juices and a third of the reserved roasted vegetables from the roasting pan. Puree until smooth and transfer to a medium pot. Working in batches, puree the broth and remaining vegetables and add them to the pot. Omit the butter and flour. Season with ½ teaspoon salt and ¼ teaspoon pepper. Reheat the gravy if necessary and serve.