White Wine Pan Gravy: The Soul of Sunday Roast

Let's be honest: the gravy is what makes Sunday roast magical.

It's the element that ties everything together - it soaks into your Yorkshire puddings, coats your crispy potatoes, mingles with your vegetables, and makes every bite of chicken absolutely sing.

Good gravy can elevate a meal from "nice dinner" to "I need this in my life every week."

This white wine pan gravy is elegant, flavorful, and surprisingly simple.

The white wine adds brightness and sophistication while the chicken drippings (if you have them) provide deep, savory flavor.

But here's the best part: even if you don't have drippings from a roast chicken, you can still make incredible gravy with just chicken stock.

I designed this recipe to be flexible because I want you to make great gravy every time, whether you're doing a full Sunday roast or just craving gravy on a Tuesday.

Why White Wine?

Traditional British gravy often uses red wine (especially with beef) or just stock. But I love white wine gravy with chicken for Sunday roast because:

• It's lighter and more elegant than red wine gravy

• The acidity brightens all the rich, heavy elements on your plate

• It doesn't overpower the delicate flavor of roasted chicken

• It's sophisticated without being fussy

• The flavor is complex but the technique is simple

This is my elevated take on a classic - keeping the soul of Sunday roast while adding that Rue's Global Kitchen touch.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Makes: About 2 cups (enough for 6-8 servings)

Ingredients

For the Gravy

• 3-4 tablespoons pan drippings from roasted chicken (or substitute with 3 tablespoons butter)

• 1/4 cup all-purpose flour

• 1 cup dry white wine (see notes below)

• 2-3 cups chicken stock or broth

• Kosher salt, to taste

• Black pepper, to taste

White Wine Options

• Sauvignon Blanc - Crisp, bright, citrusy

• Pinot Grigio - Light, clean, neutral

• Unoaked Chardonnay - Fuller body, still crisp (my choice for this recipe!)

• Dry Vermouth - If you don't want to open a bottle of wine, dry vermouth works beautifully and keeps forever in the fridge

• 
  

Avoid: Sweet wines like Riesling or Moscato, or heavily oaked Chardonnays - they'll make your gravy taste off.

Instructions

Step 1: Collect Those Drippings (If You Have Them)

If you've just roasted your buttermilk brined chicken, carefully pour the pan drippings into a fat separator or a glass measuring cup. Let it sit for a few minutes - the fat will rise to the top and the flavorful juices will settle on the bottom.

You want about 3-4 tablespoons of fat and all those lovely brown bits and juices. If you don't have enough fat, supplement with butter.

If you have too much, save the extra in the fridge for another use (it's gold for cooking potatoes or your Yorkshire pudding!).

If you don't have drippings: No problem! Use 3 tablespoons butter instead. You'll still make excellent gravy.

Step 2: Make the Roux

In a medium saucepan over medium heat, add your chicken fat/drippings (or butter). Once it's hot and shimmering, add the flour.

Whisk constantly for 2-3 minutes. You're making a roux - this cooks out the raw flour taste and creates the base that will thicken your gravy. It should smell slightly nutty and look like wet sand. You want it blonde to light golden, not brown.

Pro tip: Keep whisking! If you stop, it can burn or get lumpy.

Step 3: Add the Wine (The Fun Part!)

Pour in the white wine all at once. It will bubble and steam dramatically - this is perfect.

Keep whisking vigorously to incorporate the wine into the roux.

Let this simmer for 3-4 minutes, whisking occasionally. You're cooking off the alcohol and letting the wine reduce slightly, which concentrates the flavor and removes any harsh alcohol taste. The mixture will be quite thick at this point - that's exactly what you want.

Step 4: Add the Stock

Gradually whisk in the chicken stock, about 1/2 cup at a time. Start with 2 cups total and see how thick it is.

After each addition, whisk until smooth before adding more. This prevents lumps. Once all the stock is incorporated, bring the gravy to a gentle simmer.

Step 5: Simmer and Season

Let the gravy simmer gently for 5-7 minutes, stirring occasionally. It will thicken as it cooks.

You're looking for a consistency that coats the back of a spoon but isn't gloppy.

Too thick? Add more stock, 1/4 cup at a time, until you reach your desired consistency.

Too thin? Let it simmer a bit longer to reduce and thicken. Or make a slurry (1 tablespoon flour mixed with 2 tablespoons cold water) and whisk it in, then simmer for 2 more minutes.

Taste your gravy. Season with salt and black pepper. Start conservatively - remember, your chicken and other dishes are seasoned, and chicken drippings are already salty. You can always add more, but you can't take it away.

Step 6: Strain (Optional but Nice)

If you want silky-smooth gravy, strain it through a fine-mesh sieve into a clean pot or gravy boat. This removes any bits of flour or drippings that didn't fully incorporate.

I usually skip this step because I like a slightly rustic gravy, but for a fancy dinner party, straining makes it restaurant-quality smooth.

Step 7: Serve Hot

Pour your beautiful gravy into a warmed gravy boat and serve immediately alongside your Sunday roast.

If the gravy sits and gets too thick, just whisk in a splash of hot stock or water to loosen it up.

Chef's Tips for Perfect Gravy

Use Good Wine: You don't need expensive wine, but use something you'd actually drink. "Cooking wine" from the grocery store is terrible and will make terrible gravy. A $10-15 bottle of decent Sauvignon Blanc is perfect.

Don't Rush the Roux: Those 2-3 minutes of cooking the flour in the fat are crucial. Raw flour tastes awful. Cooked flour? Nutty and delicious.

Whisk Constantly When Adding Liquid: This is how you avoid lumps. Once everything is incorporated, you can relax, but during those initial additions, whisk like you mean it.

Taste and Adjust: Gravy is personal. Some people like it saltier, peppier, thicker, thinner. Taste it and make it yours.

Make Extra: Seriously. You think you have enough gravy, but you never do. This recipe makes about 2 cups, which is generous for 6 people, but if you're feeding more or have gravy lovers at your table, double it.

Keep it Warm: If you're making gravy ahead, keep it warm in a small pot on the lowest heat setting, stirring occasionally. Or make it and reheat gently before serving.

Troubleshooting

My gravy is lumpy!

• Strain it through a fine-mesh sieve, or use an immersion blender to smooth it out

• Next time, whisk more vigorously when adding liquids

My gravy is too thin!

• Simmer longer to reduce and thicken

• Make a slurry (flour + cold water) and whisk it in

My gravy is too thick!

• Whisk in more hot stock until it reaches your desired consistency

My gravy tastes too wine-y/alcoholic!

• Simmer it longer - you need to cook off that raw alcohol taste

• Next time, let the wine reduce more before adding stock

My gravy is bland!

• Add more salt (this is usually the issue)

• If you used all stock and no drippings, consider adding a splash more wine

• A tiny pinch of white pepper can add depth without being obvious

Make-Ahead & Storage

Make-Ahead: You can make this gravy up to 2 days ahead. Store in an airtight container in the fridge. Reheat gently in a saucepan, whisking frequently. You'll likely need to add a splash of stock to thin it out as it thickens when cold.

Storage: Keep leftover gravy in the fridge for up to 4 days. Freeze for up to 3 months.

Reheating: Reheat gently on the stovetop, whisking frequently. Add a bit of stock or water if it's too thick. I've reheated this in the microwave and it worked out just fine.

What to Serve This Gravy With

This white wine gravy is the perfect accompaniment to:

• Buttermilk Brined Roasted Chicken - Obviously!

• Yorkshire Puddings - They're basically edible gravy boats

• Crispy Roasted Potatoes - Gravy + crispy potatoes = heaven

• Tennessee Cauliflower & Onion Casserole - A drizzle on top is perfection

• Caramelized Roasted Root Vegetables - The acidity cuts the sweetness beautifully

• Green Beans - Everything is better with gravy

• Mashed potatoes (if you're adding them to your spread)

• Turkey (this works beautifully for Thanksgiving too!)

• Pork chops or roasted pork loin

• Biscuits (because gravy and biscuits is always a good idea)

Complete Sunday Roast menu: My First Sunday Roast

The Soul of the Meal

If Yorkshire puddings are the heart of Sunday roast, then gravy is absolutely the soul.

It's what everyone remembers. It's what makes people come back for seconds. It's what turns a collection of individual dishes into a cohesive, comforting, absolutely crave-worthy meal.

Make this gravy. Pour it generously. Watch your family and friends sigh with happiness. That's what Sunday roast is all about.

What's your gravy philosophy - thick or thin? Simple or herby? Let me know in the comments!

Want more recipes and stories from my travels? Subscribe to Rue's Global Kitchen for elevated recipes and culinary adventures!