Elsa's Poulet Sauce
Check out the other dishes at Rachael's Thanksgiving table:
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- Leftover pan drippings from your turkey
- 1/2 cup white wine
- 3 cups store-bought chicken or turkey stock
- Salt and freshly ground black pepper
- 1 egg yolk
Yields: 6 servings
Preparation
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 turkey 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.
Also on this show
Two Small Roasted Turkeys
Brussels Sprouts with Pancetta and Balsamic Vinegar
Apple and Onion Stuffin'
Roasted Butternut Squash
Easy Peas'y
Mashed Potatoes with Cream Cheese and Chives
Set Crash with Julia Louis-Dreyfus
Easiest Thanksgiving Ever
Thanksgiving Decorations with Evette
Thanksgiving Dinner...or Family Feud?
Thanksgiving Game Plan
Breaking Down a Turkey
Comment on this recipe
Twin Make-Unders & Cherry Tomato Sauce
Apple Pie Sundaes w/Regis & White Collar's Matt Bomer
Dating School with Eva Longoria & Sunny Anderson
Sara Moulton's Food Stretching Tips
Rev Run & Tyrese’s “Manology” and Never Overpack Again
