Pan Gravy
By á-170456
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Ingredients
- 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
Details
Servings 1
Preparation
Step 1
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.
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