Easy Pan Gravy

Easy Pan Gravy
Staff Writer

Cindy's Table

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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Notes

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.

Ingredients

  • 1  Tablespoon  unsalted butter
  • 1  Cup  low-sodium broth
  • 2  Tablespoons  wine*
  • 1  Teaspoon  dried oregano
  • 2  Teaspoons  arrowroot powder

Directions

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.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
25mg
3%
Choline, total
4mg
1%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
16mg
2%
Selenium, Se
1µg
2%
Sodium, Na
88mg
6%
Water
37g
1%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.