Easy Gravy Recipe (Grain-Free, Paleo)

Makes about 3 cups

Easy Gravy Recipe (Grain-Free, Paleo)

If you’d like to use turkey or chicken drippings in this recipe, substitute up to 1/2 cup of the stock for drippings.

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Ingredients

• 4 tablespoons unsalted butter (or 3 tablespoons duck fat for Paleo)
• 2 yellow onions, thinly sliced
• 3 tablespoons arrowroot flour
• 3 cups chicken stock
• 1 tablespoon Celtic sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Melt the butter over medium-low heat in a medium saucepan. Add the onions, turn to low and cook, stirring occasionally until the onions begin turning golden brown, about 30 minutes. Stir in the arrowroot flour. Whisk in the chicken stock, sea salt, and pepper. Heat over medium heat and whisk constantly until gravy just begins to thicken. Remove immediately from the heat. Using a hand immersion blender, blend gravy until smooth or pour into a blender and blend until smooth (you can skip this step if you prefer a chunkier texture). Add additional salt and pepper to taste. I like to store the gravy in a large mason jar if I make it a day or two ahead of time. Alternately, if you’d like to keep it hot before a meal, pour it into an insulated water bottle .
2. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!