Elsa's Poulet Sauce

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6 servings
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

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.