Pour pan juices into a glass measuring cup or a gravy separator, and let stand until separated, 10 mins. Pour off fat.
Place roasting pan over 2 burners on medium heat. Add wine, and simmer, stirring and scraping pan constantly, for 2 mins. Add the reserved juices and 4 cups stock, and bring to a simmer.
Meanwhile, whisk together remaining 1/2 cup stock and the flour in a bowl until smooth. Whisking constantly, slowly add flour mixture to the pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 - 12 mins.
Remove from heat, add butter, and swirl pan until it has melted. Pour through a fine sieve, discarding solids. Serve immediately or keep warm over low heat. (Gravy can be refrigerated in an airtight container for up to 1 week)
Originally Submitted
8/3/2010
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