Rachel Ray’s Gravy

By Delk

Ingredients

• 5 5 5 tablespoons butter
• Cracked black pepper
• 4 4 4 tablespoons flour
• 1 1 1 tablespoon ground poultry seasoning, a scant palmful
• 1 1 1 quart stock-in-a-box, turkey or chicken
• 2 2 2 tablespoons Kitchen Gourmet or other browning sauce
• 2 2 2 beaten egg yolks
• 1 to 2 1 to 2 2 cups pan drippings, fat skimmed or separated

Preparation

Step 1

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