Beefy Tasting Very Very Low Sodium Gravy Recipes

LOW SODIUM BROWN GRAVY

Steps:

• In a medium sauce pan over medium heat, add and melt unsalted butter. Add garlic and saute 30 seconds to a minute.
• Add unsalted beef broth, low sodium Worcestershire sauce, browning sauce, Herb ox beef bouillon, garlic and onion powder. Bring to a low boil.
• In a small bowl whisk together cold water and corn starch until dissolved. Drizzle into boiling broth while whisking and reduce heat to low. Continue stirring until thickened.
• Season with pepper and above spices to taste as desired. Drip in more browning sauce for an even darker gravy.
• Serve hot over your favorite meats and potatoes or vegetables.

LOW-FAT GRAVY

Steps:

• In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to boil, stirring occasionally; boil for 2 minutes.

VEGETARIAN GRAVY (LOW-SODIUM & SUGAR-FREE)

Steps:

• Measure the vegetable oil into a small saucepan.
• Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
• Add the flour, yeast, and tamari to make a paste.
• Add the water gradually, stirring constantly.
• Bring the gravy to a boil on medium to medium-high heat, stirring constantly-- the gravy has to boil for it to thicken.
• Add pepper.
• Stir in the sliced mushrooms, if desired.
• Add salt substitute, if desired.
• If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
• Use a wire whisk to eliminate lumps.
• Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.

BEEFY TASTING, VERY, VERY LOW SODIUM GRAVY.

Steps:

• Put water, dried bouillon, spices, and mushrooms in a saucepan and bring to a low boil. After boiling begins, turn the heat down to low simmer.
• Place 1/4 cup of milk in microwave on medium and heat until small bubbles begin to form. (Use microwave safe container, time will depend on microwave wattage.).
• While bouillon mixture and milk are heating, put beef tallow and butter in medium pot, 4 quart, and turn heat to medium high. When bubbling starts, begin whisking and add flour. Continue whisking until the roux is dark brown. NOTE: Because beef tallow has a high smoke point - 450 degrees - a dark brown roux can be achieved in about 5 minutes.
• Strain the bouillon mixture and place next to the roux along with the hot milk. NOTE: While performing this step, turn off the heat under the roux so that it won't burn.
• Turn the heat under the roux back to medium high and begin whisking while slowly adding the bouillon. Continue whisking and add the hot milk. Bring to low boil for two minutes, while continuing to whisk.
• Remove the roux from heat and mix a water/cornstarch slurry. Whisk the slurry into the roux. NOTE: The slurry can be prepared in advance.
• Taste and adjust spices as necessary. Serve or store in refrigerator or freezer.