Thickened Pan Sauce

This is the standard gravy for turkey or meat loaf, again starting with the browned bits left in your pan from cooking meat. This version is easy, fast, and lump-free. Stir in 1/4 cup or more of heavy cream just before serving if you want a creamier, richer-tasting sauce. For more about ways to thicken any cooked sauce, see “4 Ways to Thicken a Sauce,” which follows.

1 cup dry white wine

1/2 cup chopped onion

3 cups plus 3 or 4 tablespoons chicken, beef, or vegetable stock or water

1/2 cup minced giblets or other meat, or more to taste (optional)

2 tablespoons cornstarch, or a bit more as needed

Salt and freshly ground black pepper

• Spoon off all but 1 or 2 tablespoons of the cooking fat (if there are dark, nonfatty juices in the skillet or roasting pan, leave them in there). Add the wine and onion and turn the heat under the pan to high. Cook, stirring and scraping, until most of the wine has evaporated, the onion is soft, and the bottom of the pan is clean, about 5 minutes.
• Add 3 cups stock and continue to cook, stirring, until reduced by about half, 5 to 10 minutes. If you have any solids—like giblets—add them and turn the heat down to low. Combine the remaining stock with the cornstarch and stir it into the liquid; it will begin to thicken almost immediately.
• Cook, stirring, for about 5 minutes; season with salt and pepper to taste. If the sauce is not as thick as you’d like, combine another tablespoon of cornstarch with 1 tablespoon water or stock and add to the mixture. Cook for another 5 minutes and serve.

MAKES: 2 cups

TIME: 20 minutes