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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add onion and next 3 ingredients to drippings in skillet. | 2. Cook over medium heat, stirring constantly, until onion is tender. | 3. Add wine; bring to a boil, and cook until liquid is reduced to about 2 tablespoons. | 4. Add broth and cook until liquid is reduced by half. | 5. Stir in half-and-half. Return to a boil; cook until slightly thickened. | 6. Pour mixture through a wire-mesh strainer into a bowl; discard vegetables. | 7. Return mixture to skillet. Stir in lemon juice, salt, and pepper. Add butter pieces (1 at a time), stirring with a wire whisk until blended. (If butter is difficult to work into gravy, place skillet over low heat for a few seconds, being careful not to get mixture too hot.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pan dripping	1/4	cup		-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
sage leaf	1	tablespoon	chopped	-	-	-	-
white wine	1/3	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
half	1	cup		-	-	-	-
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	2	tablespoons	cut	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.