Low Carbohydrate Recipe
Using your pan juices for Pan Gravy from roast chicken, pork, etc., add sour cream celery salt, white pepper and Kitchen Bouquet to make one very delicious gravy.
Pan juices from roast (chicken, pork, etc.)
1 cup sour cream
1 teaspoon celery salt
1 teaspoon white pepper
1 tablespoon Kitchen Bouquet
Collect the pan juices from your roast.
Skim off about half of the fat. Add all ingredients to the pan, blending over low heat.
Using a wire whisk, smooth out the gravy.
Note: Never use high heat, as this tends to break the gravy.
Recipe makes 1-cup of gravy. Total carbs in recipe: 10.7 grams.
- Gravy is lumpy: With a whisk, beat the gravy until smooth. If this fails, use a food processor, strainer or blender.
- Gravy is not thick: Dissolve 1-teaspoon cornstarch (per 1-cup of gravy) with 1-teaspoon cold water or broth. Whisk into gravy and simmer one minute until thickened.