Step 1

After cooking your roast or searing your meat, remove it from the pan and pour the drippings into a fat separator.

Step 2

Place the roasting pan over medium high heat, add 1 tablespoon of fat from the pan drippings along with the butter, and cook until browned.

Step 3

Whisk in the flour and continue to cook until a deep nut-brown color.

Step 4

Whisk in the wine, scraping up any brown bits from the bottom.

Step 5

Continue whisking until no lumps remain and the mixture is a mahogany brown color.

Step 6

Slowly whisk in the pan juices, then the stock, making sure to whisk out any lumps.

Step 7

Whisk in the fresh sage, onion powder, poultry seasoning, salt, and pepper.

Step 8

Simmer the gravy until thickened.