Fat Free Gravy
Forget the days of using pan drippings, well to be honest, I wouldn’t even know how to make gravy using pan drippings. While there is tons of flavour at the bottom of that roasting pan there is also tons of saturated fat… not good.
Makes about 4 cups
1 900 ml box of sodium reduced or sodium free stock
1 Boullion cube
2 – 3 Sprigs of thyme (left whole)
4 tbsp corn starch (which is a ¼ cup)
4 tbsp cold water (which again, is a ¼ cuo)
Gravy browner (optional), 1 – 2 splashes if you are using it
– In a sauce pot, add the stock from the box and the thyme. Over high heat bring it to a boil.
– When the stock has come to a boil, add the boullion cube and stir well until the boullion cube has dissolved.
– In a small bowl, mix the corn starch and water together, ensuring there are no lumps.
– Add the corn starch mixture to the boiling stock.
– Whisk continuously until the mixture becomes thick.
– Promptly drop the heat to low and mix until the gravy has stopped bubbling (this is to keep you from weaing the boiling gravy; messy and painful).
– Remove the thyme stems.
– Taste and adjust seasoning.
Notes:
- I tend to use beef stock and a beef boullion cube.
- When I serve chicken or turkey I use chicken stock and a chicken boullion cube.
- You can switch up the stock and boullion cubes for different seasoning and flavours.
- This can be a total vegetarian gravy by using, you guessed it; vegetable stock and a vegetable boullion cube.
- Taste the gravy before adding any salt; there is tons of salt in the boullion cube.
- If you don’t have any thyme on hand, just omit this step and the gravy will still have tons of flavour.
- The ratio for this recipe is; 1 tbsp of cornstarch and 1 tbsp of water for every 1 cup of liquid; with a quarter of a bouliion cube for every cup of stock.