Here is one of my favorite gravy recipes using a few basic ingredients, and no flour. Yes, no flour. And no grain-free flour or anything else resembling flour.
You’ll notice 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.
And check out the recipe head notes for more substitution ideas!
Yield 2 to 3 cups
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). 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). And finally, you can substitute frozen cauliflower for fresh.
Ingredients
- 2 tablespoons chicken or turkey pan drippings
- 2 shallots (80 g) peeled and sliced
- 2 cups (200 g) chopped raw cauliflower florets
- 2 cups (473 ml) chicken or turkey stock
- 1/2 teaspoon salt
- fresh thyme, pepper, or other herbs (optional)
Instructions
- 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 stock, 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.
Thank you, thank you, thank you! I ended up using a bit of cornstarch to thicken for the Thanksgiving turkey gravy which defeats my purpose of a grain free diet…ugh. With a houseful of guests, I just had no choice to make gravy. I will try this as soon as possible. I have NEVER been disappointed by your delicious recipes! I have both your cookbooks!! Blessings to you and hugs.
Aw, thank you! 🙂