|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether because of a dietary requirement or simple preference, when gluten is taken out of the equation many beloved recipes go out the door as well. Gravy is one of the most missed preparations for people who keep a gluten-free approach. However, with very few easy-to-find ingredients, you can make a gluten-free gravy that's easy and flavorful and has nothing to envy in the classic flour version. Thick and rich, our no-flour gravy is great on meats, mashed potatoes, and vegetables. It can be your new favorite, as it works for multiple dietary requirements if you also follow a few variations to make it dairy-free or totally vegan.
For our recipe, we used pan drippings, which result in a very concentrated flavor. Most gluten-free gravy recipes use thickening agents like cornstarch, arrowroot, or gluten-free flours made from chickpeas or oats. Our recipe lacks flour and other thickening agents, too, to make it allergy-friendly as well: there is no xanthan gum, tapioca, or any agents that might cause food allergies. Before you start, read the label of the stock you're using because many brands use wheat-based products as thickeners, which will make your gravy not gluten-free.
1 to 2 tablespoons pan drippings
1 tablespoon minced shallot
1/2 cup dry white wine
1/2 cup warm chicken stock, or beef or vegetable stock
2 tablespoons unsalted butter, at room temperature
Salt, to taste
Freshly ground black pepper, to taste
Freshly squeezed lemon juice, or vinegar
Gather the ingredients.
Leave or pour back into the cooking pan 1 to 2 tablespoons of pan drippings, with all the brown bits that are stuck to the pan.
Turn the heat to medium-high and add the shallot and the wine.
Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and all the bits at the bottom of the pan have been released.
Add the stock and stir again, making sure all the brown pieces in the pan are not stuck to the bottom.
When there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it.
Taste and season to taste with salt and pepper. Add a squeeze of lemon juice.
Serve the gravy still hot.
Vegan, Asian, Mushroom, and Caper Gravies
- Vegan gravy: Reduce 1 cup of vegetable stock and 1/2 cup of wine alongside the shallots until you have 1/2 cup of liquid. Add 1/2 cup of cooked mashed potatoes to give the gravy some richness and texture, and use vegan margarine instead of butter. This tasty gravy can be poured on top of vegetables, tofu, tempeh, or seitan, but it's also delicious on rice or potatoes.
- Asian gravy: Cook 1 tablespoon each of minced garlic, ginger, and scallions in place of shallot in the pan drippings until soft. Add the wine, stir well. Stir in 1 tablespoon of soy, fish sauce, or Worcestershire sauce omitting the butter and finish with a few drops of freshly squeezed lime juice.
- Mushroom Gravy: Cook the shallots and 1/2 cup chopped wild or domestic mushrooms in the pan drippings. Add the wine and follow the directions as instructed in the method above. If you'd like a thicker gravy, add 1/2 cup of heavy cream to finish up.
- Lemon-Caper Gravy: Add 1 tablespoon or more minced capers along with the shallots and wine. Finish with freshly squeezed lemon juice to taste.