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Really Good Chicken or Turkey Gravy

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“This is how I make my gravy now. Great for holidays! Easy enough for any day! A wonderful and easy gravy recipe! Great for the holidays! From Rachel Ray.”

Ingredients Nutrition

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 cup white wine
  • 3 cups chicken stock or 3 cups turkey stock, store-bought
  • salt & freshly ground black pepper
  • 1 egg yolk
  • leftover pan dripping, from your poultry (optional)


  1. Place a medium-sized sauce pan over medium heat with the butter. Once the butter has melted, add the flour to make a roux. Cook, stirring constantly, for about 2-3 minutes, until lightly golden in color.
  2. While roux is cooking, place the roasting pan that you cooked your poultry in on a burner over medium-high heat. Once the pan gets hot, add the wine and scrape up all the bits on the bottom of the pan with a wooden spoon. Add the bits to the roux along with the stock and season with salt and freshly ground black pepper.
  3. When ready to serve, beat an egg yolk in a small bowl with a ladle of the sauce.
  4. Pour the egg yolk mixture back into the pot of sauce. It will make a glossy, more stable gravy.

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