HOW TO MAKE IT
Ingredients 2 Tablespoons unsalted butter or olive oil 1 Tablespoon minced onion 2 Tablespoons sweet rice flour 2 cups chicken or turkey stock,substitute up to 1 cup of skimmed and strained pan juices from roasting your turkey or chicken Optional sprig of fresh thyme, leaves removed and minced Salt and pepper, to taste
Melt the butter in a small saucepan. When melted, add the onion and saute until translucent.
Sprinkle the sweet rice flour over the onions, whisking constantly until you have a thick paste.
Cook for a couple minutes while whisking. It should be light beige in color. Be careful not to let it brown too much.
Lower the heat to low and whisk in a splash of the stock or pan juice.
Continue to slowly add the liquids, whisking with each addition the entire time to incorporate.
Add the thyme sprig if you’re using it. Then bring the stock to a simmer and let it cook until thickened. Season to taste with salt and pepper.