PREP TIME: 5 minutes | COOK TIME: 5 minutes | YIELD: +/- 2 1/2 cups
1/4 cup Wondra brand flour or All-purpose flour
1/4 cup Sour cream
In a large heavy bottomed saucepan or pot heat the goose fat over medium heat.
Add flour to the hot goose fat, and immediately whisk the mixture until all lumps dissolve. Cook the roux until nicely browned and a bit dry whisking frequently, about 3-4 minutes.
Carefully add the goose stock and whisk into the roux until thoroughly combined.
Simmer the gravy over medium-high heat until liquid is reduced to about 25 percent
Add the sour cream and salt to gravy and whisk until thoroughly incorporated.
Chef Tip: For smoother gravy, pass through fine-mesh sieve. Serve hot, or cool in an ice bath to reserve.