Rachael Ray Gravy

By pengnev

Ingredients

• 5 tablespoons butter
• Cracked black pepper
• 4 tablespoons flour
• 1 tablespoon poultry seasoning (a scant palmful)
• 4 cups turkey or chicken stock (32 ounces)
• 2 tablespoons Worcestershire sauce
• 2 egg yolks, beaten
• 1-2 cups pan drippings, fat skimmed or separated

Details

Servings 2
Adapted from rachaelray.com

Preparation

Step 1

Makes 1 1/2 quarts

simmer

2 egg yolks, beaten

Melt the butter in a pan over medium heat. Whisk in lots of pepper, then add the flour and poultry seasoning. Cook for 2 minutes, then whisk in the stock and Worcestershire sauce. Raise the heat a bit to thicken the gravy to lightly coat a spoon, then add a ladle of the gravy to a bowl with the egg yolks to temper them. Whisk the tempered yolks back into the gravy to add gloss and viscosity. Cover and turn off the heat.

To serve, bring the gravy to a low bubble, then whisk in pan drippings from your turkey.

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