Turkey pan drippings
¼ cup unsalted butter¼ cup all-purpose flour
1 tsp dried thyme or rosemary
1 T chopped fresh parsley leaves or 1½ tsp dried parsley
Salt & black pepper, to taste
Strain pan drippings through a fine-mesh sieve & discard solids. Reserve 2 1/2 cups pan drippings & set aside.
Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme or rosemary until lightly browned, about 1 minute.
Gradually whisk in reserved pan drippings. Bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley. Season with salt and pepper, to taste.
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