How to make Gluten-Free Beef Gravy from scratch
My mother-in-law always added ketchup and mustard to her gravies and she deserves all the credit in showing us this simple yet flavor pact secret. Recipes are meant for sharing!
Servings 8 people
Calories 74kcal
Cost $4
Equipment
- Medium-sized skillet
Ingredients
- 3 Tbsp Butter salted or unsalted
- ½ Clove Garlic minced. Or half a teaspoon of garlic powder
- ¼ Cup Corn Starch
- 2½ Cups Beef Broth roast dripping can be used in place of beef broth or combined
- 1 Tsp Onion Powder ptional
- 1 Tbsp Worcestershire Sauce use a gluten-free brand such as Lea & Perrins.
- 1 Tbsp Ketchup
- 1 Tsp Yellow Mustard or dijon
- Salt and pepper to taste
Instructions
- Preheat a medium-sized skillet on medium heat
- Add butter to coat the bottom of the pan
- Once the butter has melted, add the minced garlic and cook until soft
- Shimmy in the cornstarch, one tablespoon at a time slowly while whisking out the clumps. Stir using a silicone spatula until lightly golden brown in color to create a roux, approx 4-6 minutes
- Gradually pour in the broth while whisking together to combine. Roast dripping can be used in place of beef broth or combined. Season with salt, pepper, onion powder (optional), garlic, Worcestershire, ketchup, and mustard. Stirring occasionally until the gravy thickens for about 8-10 minutes.
Nutrition
Calories: 74kcal | Fat: 4.9g | Saturated Fat: 2.9g | Cholesterol: 17mg | Sodium: 311mg