Easy Pan Gravy Recipe
Daily Value: 1%
Low-Fat-Abs, Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||4µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
I'm a “gravy” girl. It all started when I was little girl and I was dipping Italian bread into my Nana’s sauce. Seeing as I don't eat a lot of bread these days, I still love dipping all kinds of different food in gravy. When making chicken, I use chicken broth in this recipe, and when making beef, I use beef broth, although chicken broth and vegetable broth will still work, as well. This is a paleo-friendly and gluten-free recipe that can be enjoyed by all.
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- 1 tablespoon unsalted butter
- 1 cup low-sodium broth
- 2 tablespoons wine*
- 1 teaspoon dried oregano
- 2 teaspoons arrowroot powder
In a medium saucepan, melt the butter over medium heat. Add the broth, wine, and oregano and bring to a boil. Whisk in the arrowroot powder. Cook and stir for 1 minute, or until thickened.
Recipe DetailsServings: 6
Special Designations: Gluten-free
Notes and Substitutions:
Note: If you are using beef broth then add in red wine. If you are using chicken or vegetable broth then add white wine. Also, add in herbs that you included in your dinner. For example: When I make my Herbs de Provence Chicken Thighs; I added in a 1/4 teaspoon of herbs de provence to my gravy.
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