cup chicken broth (low sodium) or defatted turkey
1/4 cup fat-free milk
2 tablespoons dry white vermouth (optional)
2 tablespoons all-purpose flour
1/2 teaspoon pepper, or to taste
1/2 teaspoon dried sage
broth in a medium saucepan over medium heat. Put
remaining ingredients in a small bowl and whisk
until smooth, or put in a jar with a tight-fitting
lid and shake until smooth. Gradually stir into
chicken broth. Cook over medium heat for 3 to
5 minutes, or until thickened, stirring constantly.
Tip: To defat drippings, pour in
glass measuring cup, let fat rise to top, then
Tip: Purchase a Gravy Separator to make the job
Tip: Avoid canned gravy -- it's high in sodium,
fat, and is not particularly tasty.
Tip: Salvage a lumpy sauce by whirling in the
Tip: Try the flour available in a can made especially
for sauces. Just shake some in as needed.
Yield: Makes 8 servings.
1 POINT per serving
73, Protein 0 g, Carbohydrates 2 g, Cholesterol
0 g, Total Fat 0 g, Fiber 0 g, Sodium 5 mg,