Sage Gravy (Or Sauce)

This really is more of a sauce than a gravy, but it's delicious. This is a new holiday tradition for us. I am just guessing at the prep and cooking times because my husband made it and doesn't remember how long it took him. It comes from myrecipes.com

• Ready In: 30 mins
• Yields: 1 cup

Ingredients

• 1⁄4 cup  pan drippings from turkey (this amount is an estimate, use what you have)
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup carrot, finely chopped
• 1⁄4 cup celery, finely chopped
• 1  tablespoon sage leaf, fresh, finely chopped
• 1⁄3 cup dry white wine
• 1⁄2 cup chicken broth
• 1  cup half-and-half
• 1⁄2 teaspoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  tablespoons butter, cold, cut into pieces

Directions

1. Add onion and next 3 ingredients to drippings in skillet.
2. Cook over medium heat, stirring constantly, until onion is tender.
3. Add wine; bring to a boil, and cook until liquid is reduced to about 2 tablespoons.
4. Add broth and cook until liquid is reduced by half.
5. Stir in half-and-half. Return to a boil; cook until slightly thickened.
6. Pour mixture through a wire-mesh strainer into a bowl; discard vegetables.
7. Return mixture to skillet. Stir in lemon juice, salt, and pepper. Add butter pieces (1 at a time), stirring with a wire whisk until blended. (If butter is difficult to work into gravy, place skillet over low heat for a few seconds, being careful not to get mixture too hot.).