Most gravies are made from meat juices and a thickener called “roux,” a 50/50 combination of pure fat—like lard or butter—and white flour. This flourless, butterless gravy can be used as a stand-alone sauce for almost any roast meat or poultry—and even some fish like cod and salmon. Play around with it: add low-fat bacon pieces, chopped olives, parsley, tarragon, basil, roasted pearl onions, diced cooked sweet potatoes, lemon zest, crushed peppercorns—whatever you can think of that fits into your caloric budget.
Recipe information
Yield
makes 2 1/2 cups (10 servings)
Ingredients
Preparation
Step 1
Combine the garlic, onion, carrot, celery root, thyme sprig and chicken broth in a large saucepan over high heat. Season with salt and pepper to taste, cover, and bring to a boil. Then reduce the heat and simmer until the vegetables are tender, about 12 minutes.
Step 2
Remove the thyme sprig. Pour the contents of the pot into a blender container. Being careful of steam buildup in the blender, blend the mixture until it is smooth, adding a little more chicken broth if necessary to achieve a gravy consistency. Serve, or store in a covered container in the refrigerator for up to 3 days.
nutrition information
Step 3
Fat: 5.5g (before), 0.1g (after)
Step 4
Calories: 80 (before), 12 (after)
Step 5
Protein: 1g
Step 6
Carbohydrates: 2g
Step 7
Cholesterol: 0mg
Step 8
Fiber: 0g
Step 9
Sodium: 156mg
