Gravy sauce recipe

First, chop the onion for food and put it aside.

Mix the meat and chicken stock and let it sit.

Put the butter in the sauce pan and melt over low heat.

Add the onion and peppercorns and fry it over low heat until it turns lightly pink.

Then add the flour and continue roasting without opening the bottom.

In the meantime, you should constantly stir the pan, if the flour seems to stick to the pan, you should continue by scraping it.

When the flour is slightly browned, slowly add the meat and chicken broth mixture you have prepared on it and mix it well to prevent it from clumping and melt.

Add the salt and let the sauce boil. (Liquid sauce lovers may increase the amount of meat and chicken broth slightly.)

When the sauce reaches the desired consistency, remove it from the heat and pass it through a wire strainer.

You can slice the fried Christmas turkey like a pomegranate and divide it into plates and then pour it over.

Gravy sauce lasts up to 2 days in the refrigerator and up to 2 months in the deep freezer. Do not eat the sauce you take out of the fridge until it is heated and it regains the consistency of the first day.