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| Photo credit: whatsgabycooking.com / turkey gravy |
Paleo / Whole 30 compliant
Pan drippings or stock from roasted meat or poultry
Fresh herbs (rosemary or thyme)
1 Tbs. Arrow root or Tapioca flour per 2 cups of stock
Sea salt and freshly ground pepper
* Start with pan drippings from roasted meats.
* Place pan with it's drippings on stovetop. Over medium heat bring drippings to a simmer and scrape up the 'fond' bits at the bottom of the pan.
* If you are using previously made stock, skip the above step and add stock to a stainless steel saucepan.
* Finely chop 2-3 sprigs of fresh garden herbs; add to stock and bring to a boil.
* Remove pan from heat. Whisk arrowroot with 1/4 cup of water and add to the pan juices while whisking.
* Return pan to flame and continue whisking while bringing gravy to a gentle boil. When desired consistency is reached; remove pan from heat and season with salt and pepper to taste. Serve immediately.
**Paleo gravy is best when served fresh from the stovetop. Enjoy!
Original recipe: Grandma J. Revised for Paleo by w.lynne
Taste. Enjoy. Pass it on!