Peppercorn-Riesling Gravy

1. 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.

2. 2

   Meanwhile, melt the butter in another saucepan, then whisk in the flour to make a roux.

3. 3

   Cook over medium-low heat, whisking constantly, until the mixture is tan in color, then reduce heat to low.

4. 4

   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.

5. 5

   When all the stock has been added, add the pan juices and whisk until there are no more lumps.

6. 6

   You can use an immersion blender to smooth it out as well.

7. 7

   Keep on low heat until ready to serve.

* Per serving · 4 servings · Values may vary.