In medium pan, add oil and sautée and sweat the onions, shallots and garlic until softened and slightly transparant but not browned. Add the soy sauces and chicken roasting juices if using. Remove from heat and stirr butter. Finish with few turns of freshly cracked black pepper
. Can be kept for 1 week refridgerated.
Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 893mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg