Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.25 Kcal (629 kJ) | ||
| Calories from fat | 77.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 46.15mg | 15% | |
| Sodium | 288.11mg | 12% | |
| Potassium | 160.9mg | 3% | |
| Total Carbs | 10.12g | 3% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 5.22g | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.08 Kcal (390 kJ) | ||
| Calories from fat | 48.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 13% | |
|---|---|---|---|
| Cholesterol | 28.59mg | 15% | |
| Sodium | 178.49mg | 12% | |
| Potassium | 99.68mg | 3% | |
| Total Carbs | 6.27g | 3% | |
| Sugars | 1.61g | 10% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 3.23g | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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