- Pan juices from roast (chicken, pork, etc.)
- 1 cup sour cream
- 1 teaspoon celery salt
- 1 teaspoon freshly-ground white pepper
- 1 tablespoon Kitchen Bouquet
Collect the pan juices from your roast. Skim off about half of the fat. Add all ingredients to the pan, blending over low heat. Be sure to use a wire whisk to smooth out the gravy. Never use high heat, as this tends to break the gravy.
This recipe yields 1 cup; total carbs in recipe: 10.7 grams.