Low carb keto gravy recipe
This quick and easy low carb keto gravy recipe requires no flower, no pan drippings, and is a gluten-free and paleo-friendly sauce that you can pour over your favorite meat dishes.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Sauces and condiments
Cuisine: American
Keyword: Gluten-free gravy, Meat sauce
Servings: 6 servings
Calories: 159kcal
- 5 tablespoon (70g) unsalted butter +1 tablespoon for frying onions and garlic
- 1 small (50g) yellow onion, diced
- 3 cloves garlic minced
- Small fresh thyme bouquet, tie a bunch of fresh thyme springs with a kitchen twine
- 3 cups (720g) beef or chicken broth
- ½ teaspoon xanthan gum
- Salt
- Freshly ground black pepper
Prepare a slurry by combining 1 cup of broth and xanthan gum in a large bowl and blend with an immersion blender. Alternatively, combine everything in a standing blender until no lumps are left. Set aside.
Melt 1 tablespoon of the butter in a large non-stick skillet over a medium heat. Add the onions and garlic, season with salt and pepper, and cook until golden.
Pour in one cup of the broth, add the fresh thyme bouquet, bring to a simmer, and cook until reduced by a quarter. Then add the rest of the broth and simmer until reduced by a quarter again.
Discard the herbs and add the rest of the butter. Let it melt completely. When it starts simmering, add the slurry and cook for 2 additional minutes, constantly whisking. Remove from the heat.
Remove the onions and garlic by straining the sauce through a sieve over a bowl. Discard the solids.
Pour the sauce (you’ll have around 13-14 oz or 350-400g of the sauce) into a sauceboat or a jug and serve while hot.
Serving: 1serving | Calories: 159kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 17g | Potassium: 15mg | Sugar: 0.7g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 14mg