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Categories:Viewed: 125 - Published at: 5 years ago
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup white wine
- 3 cups chicken stock or 3 cups turkey stock, store-bought
- salt & freshly ground black pepper
- 1 egg yolk
- leftover pan dripping, from your poultry (optional)
Method
- 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.
