1g of carbs per serve
- 500 g pan drippings and water or meat stock
- 80 g onion
- 2 large egg yolks in small bowl
- 60 g butter
- salt and pepper to taste
Strain pan drippings and add enough water or stock to make 2 cups. Place in a pot and reduce the liquid to thicken a bit by boiling down for about ten minutes.
Add onion to liquid and finely puree with a stick blender or high-speed blender. Cook the onion for a few minutes to further reduce the liquid.
Remove from heat and slowly pour about 1/4 cup of the hot liquid into the egg yolks while whisking to temper them. Gently pour the egg yolk mixture into the hot liquid in the pot while whisking.
Continue to whisk and simmer the gravy liquid. Whisk in the butter and stir until smooth. You can continue to simmer.