cups chicken stock or 3 cups turkey stock, store-bought
salt & freshly ground black pepper
leftover pan dripping, from your poultry (optional)
Serving Size: 1 (153) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 71 g54 %
Total Fat 7.9 g12 %
Saturated Fat 4.3 g21 %
Cholesterol 46.5 mg
Sodium 224.6 mg
Dietary Fiber 0.1 g0 %
Sugars 2.1 g8 %
Protein 3.9 g
Place a medium-sized sauce pan over medium heat with the butter. Once the butter has melted, add the flour to make a roux. Cook, stirring constantly, for about 2-3 minutes, until lightly golden in color.
While roux is cooking, place the roasting pan that you cooked your poultry in on a burner over medium-high heat. Once the pan gets hot, add the wine and scrape up all the bits on the bottom of the pan with a wooden spoon. Add the bits to the roux along with the stock and season with salt and freshly ground black pepper.
When ready to serve, beat an egg yolk in a small bowl with a ladle of the sauce.
Pour the egg yolk mixture back into the pot of sauce. It will make a glossy, more stable gravy.