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Gravy - Keeping it Paleo?

by (20363)
Updated about 7 hours ago
Created November 21, 2011 at 5:54 AM

What is the method for keeping gravy Paleo?

571e631577f6d001c79049ab79280ef2
150 · March 21, 2012 at 8:22 PM

Am loving the gravy ideas though..that was a stumper for me! I overcooked my chicken today so it needed something to rescue it :)

571e631577f6d001c79049ab79280ef2
150 · March 21, 2012 at 8:21 PM

You'd be surprised how little it takes to upset a person's system once it had become 'deranged'! lol, I am liking that description. That's how I feel sometimes. Certainly it only takes a bit of sweet or refined stuff at the moment to make me go a bit 'wobbly' later in the day..am looking forward to the day when my honey and sweet potato treats don't come with any 'price tag'!

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3125 · January 13, 2012 at 6:19 AM

i forgot to mention the butternut is pre cooked, it wont work if its raw.

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20363 · January 13, 2012 at 6:03 AM

Awesome Evzone!!! Thank You!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 22, 2011 at 6:38 AM

Thank You Diana!

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777 · November 21, 2011 at 11:17 PM

agreed! though there's always people who are a little frightened by carbs, that's why i put that caveat in there. maybe i should have said, if you can handle a small carbohydrate load.

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20519 · November 21, 2011 at 7:57 PM

I really like reductions too, but if you're not familiar be careful with seasoning. Reducing really brings out amazing flavour so if you start with something that tastes perfect.. then you reduce.. it can easily go into disaster mode. Have fun saucing!

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213 · November 21, 2011 at 5:51 PM

Coconut flour works great too :)

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15013 · November 21, 2011 at 4:24 PM

You can generally replace flour with half the arrowroot (i.e., if the recipe calls for 2T of flour, you can use 1T of arrowroot).

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20363 · November 21, 2011 at 3:25 PM

Thank You GGMM!!!

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1018 · November 21, 2011 at 3:08 PM

OMG, the beurre blanc looks incredible -- thanks!

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20363 · November 21, 2011 at 3:06 PM

Thank You PR!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 21, 2011 at 3:06 PM

Thank You Daniel!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 21, 2011 at 3:05 PM

Thank you Beth!

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 21, 2011 at 3:05 PM

Thank You LiveBigger!

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20363 · November 21, 2011 at 3:04 PM

Thank You JuBa!

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41560 · November 21, 2011 at 2:50 PM

Potato starch works fine as well.

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4347 · November 21, 2011 at 12:47 PM

That's what I do as well, though I find I need far less arrowroot than I did regular flour.

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15013 · November 21, 2011 at 11:36 AM

I doubt that the tablespoon or so of potato or tapioca starch in a couple of cups of gravy will cause anyone an issue ... metabolically "deranged" or not!

2f54dbe892ec89b12d1db686568e885a
919 · November 21, 2011 at 10:21 AM

add double cream to the reduction towards the end of cooking

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12 Answers

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Ce7e28769d92d5de5533e775b1de966e
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20519 · November 21, 2011 at 2:36 PM

There are a couple of things you can do. Definitely agree with arrowroot and I also use tapioca flour. Depending on what I'm working with and the colour of what the actual finished product will be, I'll steam veg and puree with a bit of the liquid that I'm using and then incorporate the two. Like, if I'm doing something lighter I'll keep to potato, mushroom, onion/garlic for the thickener with a little white wine. Darker I'll still use potato and such but will incorporate carrots, etc., a little red wine. Cream can go into either if that's something you want to play with. Basically keeping a food colour wheel so I don't get gray or lavender sauce.

Beurre Blanc is fantastic and definitely something to remember as an alternative. Good on all proteins and veg. This is a good recipe.

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 21, 2011 at 3:04 PM

Thank You JuBa!

Ce7e28769d92d5de5533e775b1de966e
20519 · November 21, 2011 at 7:57 PM

I really like reductions too, but if you're not familiar be careful with seasoning. Reducing really brings out amazing flavour so if you start with something that tastes perfect.. then you reduce.. it can easily go into disaster mode. Have fun saucing!

D7ec5ab98a0b971f9e24b4e654abfa7d
1018 · November 21, 2011 at 3:08 PM

OMG, the beurre blanc looks incredible -- thanks!

9a8ba8256b8c9ba6b69a8a8762783ca1
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110 · November 21, 2011 at 7:22 AM

I use arrowroot powder instead of flour to make a rue.

3193ead7a301b741aafa193c4476edea
213 · November 21, 2011 at 5:51 PM

Coconut flour works great too :)

E36cb992cf0a5eba8b97a359c15f38b3
4347 · November 21, 2011 at 12:47 PM

That's what I do as well, though I find I need far less arrowroot than I did regular flour.

32f5749fa6cf7adbeb0b0b031ba82b46
41560 · November 21, 2011 at 2:50 PM

Potato starch works fine as well.

7dc950fc76a046048e683d2a27dced37
15013 · November 21, 2011 at 4:24 PM

You can generally replace flour with half the arrowroot (i.e., if the recipe calls for 2T of flour, you can use 1T of arrowroot).

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 21, 2011 at 3:06 PM

Thank You PR!!!

9ac8a7b68cf079b22de42b703e466e64
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777 · November 21, 2011 at 6:34 AM

Just do a reduction. Add some water to your dripping and simmer it until the consistency is as you like, usually a half hour or so. Add some butter to it too. If you want, you can blend cooked veggies or potatoes (if you eat them) with the drippings. Lastly, you can always add potato flour or tapioca flour if you're not metabolically deranged and can tolerate a starch load.

2f54dbe892ec89b12d1db686568e885a
919 · November 21, 2011 at 10:21 AM

add double cream to the reduction towards the end of cooking

9ac8a7b68cf079b22de42b703e466e64
777 · November 21, 2011 at 11:17 PM

agreed! though there's always people who are a little frightened by carbs, that's why i put that caveat in there. maybe i should have said, if you can handle a small carbohydrate load.

7dc950fc76a046048e683d2a27dced37
15013 · November 21, 2011 at 11:36 AM

I doubt that the tablespoon or so of potato or tapioca starch in a couple of cups of gravy will cause anyone an issue ... metabolically "deranged" or not!

571e631577f6d001c79049ab79280ef2
150 · March 21, 2012 at 8:22 PM

Am loving the gravy ideas though..that was a stumper for me! I overcooked my chicken today so it needed something to rescue it :)

571e631577f6d001c79049ab79280ef2
150 · March 21, 2012 at 8:21 PM

You'd be surprised how little it takes to upset a person's system once it had become 'deranged'! lol, I am liking that description. That's how I feel sometimes. Certainly it only takes a bit of sweet or refined stuff at the moment to make me go a bit 'wobbly' later in the day..am looking forward to the day when my honey and sweet potato treats don't come with any 'price tag'!

D7ec5ab98a0b971f9e24b4e654abfa7d
3
1018 · November 21, 2011 at 3:14 PM

When we roast a chicken, it's always on a bed of veggies. We take some of the drippings along with some well-cooked veggies from the bottom of the pan, (usually onions, garlic, squash, carrots, parsnips), transfer to a sauce pan, add some chicken bone broth (from the last roasted chicken!) and puree with a stick blender. Add salt/pepper/other spices to taste. Works pretty well.

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20363 · November 21, 2011 at 3:25 PM

Thank You GGMM!!!

Bd271299b2d4d9b2e3da9c252fef058c
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2854 · November 21, 2011 at 1:41 PM

the recipe below is from 'elana's pantry' and i like it because it thickens with pureed onions and garlic as opposed to any sort of flour or gum.

Herb Gravy 1 quart chicken stock 2 medium onions, coarsely chopped 2 cloves garlic pan drippings (from roasted chicken or turkey) ?? teaspoon celtic sea salt 1 tablespoon thyme, chopped

1.In a medium saucepan, heat chicken stock, onions and garlic to a boil 2.Reduce heat and simmer until onions and garlic are soft, about 30 minutes 3.Pour pan drippings into saucepan 4.Blend stock-onion-drippings mixture in a Vitamix until smooth 5.Place mixture back in saucepan and reheat, then season with salt and thyme 6.Serve over turkey, mashed cauliflower, or anything else

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20363 · November 21, 2011 at 3:05 PM

Thank You LiveBigger!

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500 · January 13, 2012 at 12:55 PM

If your stock has good gelatin content (and it should!) reduction will get it thick but you will need to really boil it down. For starchless demiglace, you would need to reduce a gallon of stock down to a few cups.

The most flavorful way is to puree the vegetables from the stock or pot roast or whatever you're making and add them back to the stock. Sautee'd carrots, onions, and celery are the cornerstone of flavor in classical cooking. This won't get you the silkiness of a starch thickened sauce but it will get you close. Monter au buerre (stirring in butter at the very end off heat) will help.

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3217 · January 13, 2012 at 11:47 AM

I don't care if my gravy is super-super thick, so this is what I do:

  • Pan drippings from a roast chicken

  • squeeze juice from half a lemon

  • a little chicken stock from the last roast chicken

  • salt/pepper to taste

  • a "pat" of butter (clarified last time, since I'm doing Whole 30)

  • arrowroot to thicken

  • bring to a boil to reduce

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3125 · January 13, 2012 at 5:50 AM

i make a paleo gravy without milk or flour. i use pan drippings . i add water to deglaze the pan add an egg yoke as a milk substitute and butternut squash for the flour substitute. then i blend it together with a stick blender till silky smooth. i cant believe how it fools the mouth into thinking its a cream gravy.

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3125 · January 13, 2012 at 6:19 AM

i forgot to mention the butternut is pre cooked, it wont work if its raw.

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20363 · January 13, 2012 at 6:03 AM

Awesome Evzone!!! Thank You!!!

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316 · November 21, 2011 at 3:55 PM

Agar Agar is a seaweed that thickens nicely, I use that, but agree that if you just reduce it, you have no need thicken.

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20363 · November 22, 2011 at 6:38 AM

Thank You Diana!

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817 · January 13, 2012 at 8:37 AM

puree cauliflower instead of using flour

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15013 · November 21, 2011 at 11:59 AM

Here's a recipe for no-flour pot roast gravy from Fast Paleo. It should be a straightforward substitution of turkey juices to make turkey gravy. Note: depending on your turkey and/or how many you're having for dinner, you may not have enough liquid from the pan drippings alone. If so, you'll either want to have some stock on hand or make giblet stock ahead of time with the neck & giblets that come with your turkey.

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20363 · November 21, 2011 at 3:05 PM

Thank you Beth!

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2889 · November 21, 2011 at 6:28 AM

Keep the ingredients paleo?

1a98a40ba8ffdc5aa28d1324d01c6c9f
20363 · November 21, 2011 at 3:06 PM

Thank You Daniel!!!

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