Here is one of my favorite grain-free gravy recipes using a few basic ingredients, and no flour. Yes, no flour. And no grain-free flour or anything else resembling flour. Just pan drippings and a few other nutritious and delicious ingredients.
Pan drippings for grain-free gravy
For this recipe, the first ingredient is pan drippings from a roast, usually a turkey or chicken roast. To have pan drippings at a moment’s notice, you have a few options:
- You can make the gravy when you first take the roast out of the oven.
- Use butter or olive oil instead of pan drippings.
- Freeze roasted pan drippings from another roast and then take them out when you’re ready to make the gravy.
- If you have a left-over roasted chicken in the refrigerator, scoop out the gelatin that has settled to the bottom to use as pan drippings. You may need to supplement with butter for this technique but it adds great flavor to the gravy.
Grain-free gravy substitutions
This recipe is easy to modify, depending on your taste. If you prefer, you can use sautéed mushrooms instead of cauliflower. You can also replace the cauliflower with an additional cup of diced onion (about 2 small onions). And you can substitute frozen cauliflower florets for fresh cauliflower florets.
If you don’t have pan drippings, you can substitute butter or olive oil. You can use onions instead of shallots (about 1/2 cup diced yellow onions). Here’s an onion gravy recipe for a roast that also works well with poultry roasts.
- 2 tablespoons chicken or turkey pan drippings
- 2 shallots 80 g peeled and sliced
- 2 cups chopped raw cauliflower florets
- 2 cups chicken broth or turkey, or water in a pinch
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme pepper, or other herbs (optional)
- Place a stock pot on low to medium heat.
- Add the pan drippings, shallots, and cauliflower to the pot. Sauté for a few minutes.
- Add the broth, salt and herbs. Cover the pot and simmer until the cauliflower is tender, about 10 minutes or so.
- Turn the heat off and cool for a few minutes.
- Add the mixture to a blender or food processor in batches and blend or process the gravy until creamy. Add more stock or water if it's too thick.
- Serve warm. Store in the refrigerator for a few days or freeze for a few months.