Gluten Free Gravy Recipes

LAZY MAN'S GRAVY (GLUTEN FREE)

Steps:

• In a saucepan over medium-high heat, melt the butter.
• Whisk in the cornstarch and continue to cook for one minute.
• Add the stock gradually, whisking the entire time to avoid lumps.
• Reduce heat and cook over medium until thickened, stirring constantly.
• Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.

GLUTEN-FREE GRAVY

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth.
• Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings.
• Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth.
• Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.

GLUTEN-FREE GRAVY

Steps:

• Heat large saucepan over medium-high heat; add butter. Cook and stir onion and mushrooms until tender, 3-5 minutes. Add flour and seasoning; cook and stir until lightly browned, 2-3 minutes. Stir together water and bouillon until dissolved; add to vegetable mixture. Cook until gravy is desired thickness, stirring occasionally, 5-7 minutes. Serve warm. If desired, use an immersion blender to thin out.

GLUTEN-FREE SAUSAGE GRAVY

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
• Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
• Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.