Peppercorn-Riesling Gravy Recipe

Health score
1%
Peppercorn-Riesling Gravy Recipe
55 min.
8
185kcal

Suggestions


Elevate your holiday feast with a delightful Peppercorn-Riesling Gravy that promises to be the star of your table. This rich and flavorful sauce is not just a complement to your roasted turkey; it’s a celebration of taste that will leave your guests raving. With a perfect balance of peppery warmth and the crisp sweetness of Riesling, this gravy adds a gourmet touch to any meal.

Crafted with wholesome ingredients, including savory turkey or chicken stock and a medley of fresh herbs, this recipe is designed to enhance the natural flavors of your dish. The process begins with a fragrant simmer of stock, wine, and aromatic vegetables, creating a base that is both comforting and sophisticated. The addition of roasted turkey drippings brings depth and richness, ensuring that every bite is packed with flavor.

What sets this gravy apart is its velvety texture, achieved through a simple roux that binds the ingredients together beautifully. Whether you’re drizzling it over mashed potatoes, stuffing, or your perfectly roasted turkey, this Peppercorn-Riesling Gravy will transform your meal into a culinary masterpiece. Ready in just 55 minutes and serving up to eight people, it’s the perfect addition to your Thanksgiving spread or any special occasion. Get ready to impress your family and friends with this exquisite sauce that’s sure to become a cherished favorite!

Ingredients

  • tablespoon peppercorns whole black
  • cups chicken stock see 
  • tablespoons flour 
  • handful herbs: rosemary fresh
  • large onion peeled quartered
  • cups mirin 
  • cups turkey 
  • tablespoons butter unsalted

Equipment

  • frying pan
  • sauce pan
  • whisk
  • immersion blender

Directions

  1. In a medium saucepan, bring the stock, wine, onions, peppercorns and fresh herbs to a boil, then reduce and allow to simmer for 20 minutes.Meanwhile, melt the butter in another saucepan, then whisk in the flour to make a roux. Cook over medium-low heat, whisking constantly, until the mixture is tan in color, then reduce heat to low.
  2. Remove the onion, herbs and most of the peppercorns from the stock, (keep a few in because they look nice) and slowly pour the stock into the roux while whisking. When all the stock has been added, add the pan juices and whisk until there are no more lumps. You can use an immersion blender to smooth it out as well.Keep on low heat until ready to serve.Check out all our Thanksgiving gravies and sauces right here.

Nutrition Facts

Calories185kcal
Protein25%
Fat44.3%
Carbs30.7%

Properties

Glycemic Index
20.75
Glycemic Load
2.1
Inflammation Score
-4
Nutrition Score
6.1960869664731%

Flavonoids

Apigenin
1.08mg
Luteolin
0.01mg
Isorhamnetin
0.94mg
Kaempferol
0.13mg
Myricetin
0.08mg
Quercetin
3.81mg

Nutrients percent of daily need

Calories:184.94kcal
9.25%
Fat:7.19g
11.06%
Saturated Fat:3.48g
21.72%
Carbohydrates:11.21g
3.74%
Net Carbohydrates:10.48g
3.81%
Sugar:2.73g
3.03%
Cholesterol:32.78mg
10.93%
Sodium:201.35mg
8.75%
Alcohol:5.7g
100%
Alcohol %:3.1%
100%
Protein:9.13g
18.26%
Vitamin B3:4mg
20.02%
Selenium:9.09µg
12.99%
Vitamin B6:0.25mg
12.5%
Vitamin K:10.94µg
10.42%
Manganese:0.21mg
10.34%
Vitamin B2:0.17mg
10.09%
Phosphorus:89.88mg
8.99%
Potassium:232.69mg
6.65%
Vitamin B1:0.09mg
5.78%
Copper:0.11mg
5.68%
Vitamin B12:0.31µg
5.2%
Zinc:0.69mg
4.58%
Folate:17.58µg
4.39%
Iron:0.79mg
4.38%
Magnesium:16mg
4%
Vitamin A:198.05IU
3.96%
Fiber:0.73g
2.91%
Vitamin C:2.29mg
2.78%
Vitamin B5:0.26mg
2.62%
Calcium:18.56mg
1.86%
Vitamin E:0.2mg
1.35%
Vitamin D:0.15µg
1.02%