3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/8 teaspoon white pepper
Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat. Add enough water to the drippings to measure 1-1/2 cups.
In a small saucepan, combine flour and orange juice until smooth. Gradually stir in the drippings mixture. Stir in the bouillon, tarragon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.