Simple Make Ahead Gravy
Last updated on June 20th, 2026
Rich, smooth and so incredibly easy, this Simple Make Ahead Gravy is a lifesaver over the holidays.
The best thing about this recipe is that once your chicken, turkey or vegetarian main is roasted and the guests are seated, you won’t have to worry about your gravy. Just reheat and stir in the roast drippings for added flavour!
Here’s everything you’ll need to make this Simple Make Ahead Gravy
- ¼ cup (60 grams) unsalted butter (or your fat of choice)
- ¼ cup (35 grams) all-purpose flour
- ½ cup (125 ml) dry white wine or sherry
- 5 to 6 cups (1.25 to 1.5 litres) chicken, turkey or vegetable stock, divided
- 1 teaspoon (3 grams) Diamond Crystal kosher salt (if using Morton’s reduce by half)
- Freshly ground black pepper to taste
- 1 bay leaf
- A few sprigs fresh sage and thyme
You can use any type of stock you like, including this vegetable stock or the turkey stock you’ve got stashed away in the freezer from last Christmas.
Why you might want to make gravy ahead
Whether you’re cooking over the holidays or hosting a Sunday family dinner, there’s always more than enough to do without having to stand over a stove, rushing to put your gravy together before the meal gets cold.
Here’s how to make this Simple Make Ahead Gravy
- Start with a simple mix of butter, flour and white wine or sherry. It’s a basic roux and makes the perfect gravy “base”.
- Next, add high-quality broth, sage, thyme and a bay leaf, season with salt and pepper and simmer.
- Let cool then store in the fridge for a few days or freeze.
- The night before your meal, let the gravy thaw in the fridge overnight.
- Reheat the gravy over low heat while the chicken or turkey rests. While the gravy simmers, whisk in the roast drippings to get those rich flavours.
That’s all you really need to know to make a simple gravy. Enjoy!
Try these Potatoes au Gratin with Gruyère or these Muffin Tin Popovers (Vegetarian Yorkshire Puddings) next.
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Simple Make Ahead Gravy
Ingredients
- ¼ cup unsalted butter (or your fat of choice)
- ¼ cup all-purpose flour
- ½ cup dry white wine or sherry
- 5 to 6 cups chicken, turkey or vegetable stock, divided 1.25 to 1.5 litres
- 1 teaspoon Diamond Crystal kosher salt (if using Morton’s reduce by half)
- Freshly ground black pepper to taste
- 1 bay leaf
- A few sprigs fresh sage and thyme
Instructions
- Add butter to a medium sauce pan over medium-low heat. Once it starts to bubble and foam, whisk in the flour and cook, continuing to stir for 3-4 minutes just until it starts to brown. Add the wine or sherry and whisk again to combine.
- Add 5 cups of stock, the salt, pepper and herbs. Turn heat to high keeping a close eye for about 2 minutes. Once it starts to bubble up, return heat to medium-low and let simmer for 10 minutes. Taste and season with more freshly ground pepper and salt as desired. If you find the gravy to be too thick, add a little more stock and taste again. *If storing for future use, reserve the extra cup stock to be added before reheating.
- Turn off heat and remove bay leaf, sage leaves and thyme stems or strain if needed. Allow to cool before storing in an airtight container in the fridge or freeze until ready to serve (see note below). Optional: stir in roast drippings on the day for more flavour.
