Better for You Gravy
Intro: Gravy isn’t supposed to be healthy. How can it be? Made from pan drippings, added oils, salty broth, and who knows what else, most of us skimp on the gravy because we know it’s not good for us. My husband loves to pour the gravy on. Now I do too.
Makes 8 servings
* 2 cups reduced-sodium chicken broth
* 1 coarsely chopped small white onion
* 1 coarsely chopped medium carrot
* 1 coarsely chopped stalk celery
* 1/2 cup cold water
* 1 teaspoon reduced-sodium soy sauce or BRAGGS liquid aminos
* 1/4 cup all-purpose flour
* 3 cloves crushed garlic
* 1 tsp thyme
* 1 tsp oregano
* 1/2 tsp sage
* 1/2 tsp ground black pepper
* 1/4 tsp sea salt
* 1 bay leaf
* 1 tbs olive oil
* Dash poultry seasoning, if desired
Heat saucepan over medium and add olive oil.
Saute prepped onion, carrot, and celery for 4-5 minutes or until translucent.
Add garlic, herbs, and salt and pepper.
Add flour to the pan along with the vegetables and stir enough to coat.
Add both broth and water to pan and mix well so that lumps don’t form.
Reduce the heat to low and add bay leaf.
Allow gravy simmer for 10 minutes while it thickens.
Strain gravy through a sieve to remove bay leaf and veggies before serving.
Add poultry seasoning only if desired.