Basic Gravy

Name: Basic Gravy
Yield: makes 2 1/2 cups (10 servings)
Ingredients: 2 garlic cloves, minced; 1/2 cup yellow onion, roughly chopped; 1/2 cup carrot, roughly chopped; 1/2 cup celery root, roughly chopped; 1 large sprig fresh thyme; 1 1/2 cups nonfat, low-sodium chicken broth, plus more if needed; Salt and freshly ground black pepper

December 9, 2011

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 notes

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