|
This is the gravy recipe I've always used. It's quick and delicious. How is gravy fun? Well, let's just say on Turkey-day, it's a blast! . . .
2 cups cold water
1/2 cup meat essence, defatted OR
1/2 cup water plus 1 tablespoon GF soup base (Nutrimax, Edward & Sons)
2 tablespoons to 1/4 cup cornstarch (or kuzu or arrowroot), depending on your texture preference
1/2 teaspoon sea salt
black pepper or other spices to taste
1/4 teaspoon Gravy Master (optional)
1) Measure the cold water and essence into a large skillet.
2) Add in the cornstarch and whisk together until the cornstarch is completely dissolved, without clumps.
3) Stir in seasonings. Warm mixture over medium-high heat, stirring constantly until thick and bubbly.
Hint
If you'd like the gravy thicker after the mixture has been heated, add 1 teaspoon cornstarch (or kuzu or arrowroot) with 2 teaspoons water and stir to combine. Then whisk it into the hot gravy. If you add cornstarch (or flour, for that matter) to a hot mixture, it will clump.
Nutrition Tip
Currently, Gravy Master does not add wheat gluten to its product. The HVP is corn and soy based. The manufacturer says that it is possible that not all the corn gluten has been completely hydrolyzed. Therefore, if you are eliminating corn, you should omit Gravy Master; you will still have a great gravy. |
