Pan Gravy

Ingredients:
Pan juices from roast (chicken, pork, etc.)
1 cup sour cream
1 teaspoon celery salt
1 teaspoon white pepper
1 tablespoon Kitchen Bouquet

Directions:
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.