HOW TO MAKE IT
YIELD
8 servings
TYPE
Gluten Free
TIME
20 minutes
COURSE
Sauce
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
1
Melt the butter in a small saucepan. When melted, add the onion and saute until translucent.
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2
Sprinkle the sweet rice flour over the onions, whisking constantly until you have a thick paste.
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3
Cook for a couple minutes while whisking. It should be light beige in color. Be careful not to let it brown too much.
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4
Lower the heat to low and whisk in a splash of the stock or pan juice.
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5
Continue to slowly add the liquids, whisking with each addition the entire time to incorporate.
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6
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.
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