Make this easy gluten-free keto brown gravy recipe in less than 10 minutes - no drippings required! Plus, learn the secret trick to give it a smooth, silky finish.
2 ½CupsBroth And/Or Pan Drippingsveggie, chicken, turkey, or beef
1teaspoonWorcestershire Sauce
¼teaspoonOnion Powder
¼teaspoonGarlic Powder
⅛teaspoonGround Thymeoptional
2TablespoonsCold, Unsalted Butter
Sea Saltto taste
Ground Pepperto taste
Instructions
If using pan drippings, pour the contents through a strainer or fine-mesh sieve over a bowl, so that the drippings end up in the bowl. Discard the solids.
In a small bowl, combine the xanthan gum and oil. Set aside.
Add the broth and/or pan drippings, Worchestershire sauce, onion powder, garlic powder, and ground thyme (if using) to a medium-sized saucepan. Stir to combine.
Bring to a gentle boil.
Give the xanthan gum mixture a quick stir. Pour the mixture into the gravy, whisking constantly until slightly thickened, around 2 to 4 minutes.
Remove from heat and stir in 2 Tablespoons of COLD butter. This adds a silky, velvety finish. Season with salt and pepper. Serve hot.
Notes
For dairy-free, use dairy-free butter or ghee. Just note that dairy-free butter tends to be quite salty.
If the keto brown gravy becomes too thick, thin it with additional broth.
For thicker gravy, add an additional ⅛ to ¼ tsp. xanthan gum mixed with a small amount of oil.
This recipe can be used with or without pan drippings. But if you have pan drippings, be sure to use themfor added flavor!
If you don't have drippings, I recommend using beef broth because I think it is the most flavorful and gives it a beautiful rich brown color. And don't worry, beef broth brown gravy pairs perfect with poultry!