Have you been avoiding gravies because you thought they were unhealthy? Traditional gravy really wasn’t unhealthy. It was usually made with fat from cooking meat or some butter, a little flour, and some homemade broth, milk, or cream.
In fact, homemade gravy made with healthy fats and milk, cream, or broth would increase the nutrition in your meal rather than make it unhealthy.
However, gravy can be unhealthy when made with artificial seasonings, fake fats, and MSG.
As I mentioned in my last post on cornbread dressing, I have added cornbread and cornbread dressing back into our meals now that I use sprouted corn flour. Well, when you have turkey or chicken and dressing, you certainly need gravy or some kind of sauce to moisten and flavor the food.
I was so busy making all the dishes for our Christmas dinner that I didn’t get as many photos as I wanted of all the steps; however, here’s how I made this delicious gravy that really enhanced the meal.
Homemade Cream Gravy
1/4 cup goose fat (leftover from Thanksgiving dinner)
1/4 cup organic einkorn flour (I use this)
1 cup raw cream (I used cream from Pure Milk Farms)
1 cup homemade broth
1/2 teaspoon salt (I use Celtic Sea Salt)
Dash of freshly ground organic pepper (I use Frontier Organic)
Remove the pan from the heat and slowly add the flour until smooth, stirring constantly.
Put the pan back on the heat and cook for about 2 minutes.
Again remove the pan from the heat and gradually add the cream, broth, salt and pepper, stirring constantly.
Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil, stirring very frequently.
Reduce heat and simmer for 2 or 3 minutes. When the gravy coats the spoon (see the top photo), it will be ready
It is important to remove the pan from the heat before adding the flour and milk to prevent lumps in the gravy. If you already have lumps in your gravy, all is not lost, you can filter it through a sieve to remove them.
If you don’t have any goose fat handy, there are other good, healthy fats you can use. The best tasting fats are probably from meat or poultry you have cooked, but you can always use butter.
The liquid can be all cream, all broth, all milk, or a mixture of any of these. I used the cream and broth because that was what I had on hand.
If you use butter and milk, you will have a classic white sauce that is delicious with many foods, meats, vegetables, and pastas.
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