Makes 1 1/2 quarts
Originally aired November 18, 2010
- 5 tablespoons butter
- Cracked black pepper
- 4 tablespoons flour
- 1 tablespoon ground poultry seasoning, a scant palmful
- 1 quart stock-in-a-box, turkey or chicken
- 2 tablespoons Worcestershire sauce
- 2 beaten egg yolks
- 1 to 2 cups pan drippings, fat skimmed or separated
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.
To serve, bring the gravy to a low bubble then whisk in pan drippings from your turkey.