Fat-Free Gravy Recipe - Cooking Index
Fat-Free Gravy Recipe - Cooking Index
| 1 cup | 237ml | Broth and defatted drippings |
| 2 teaspoons | 10ml | All purpose flour |
| 1 teaspoon | 5ml | Cornstarch |
| 1 teaspoon | 5ml | Ketchup |
| 1 | Salt | |
| 1 | Freshly ground pepper | |
| 1 | Basil - (beef) or sage (chick) |
A waist-watcher gravy - quite thin. Serve over meat or potatoes.
Cook up bones as for soup, strain liquid. Refrigerate overnight or until white fat on top can be removed with a spoon. Refrigerate meat drippings from the pan and skim off the fat.
Combine broth, flour and cornstarch in a screw-top jar, cover and shake until well combined or use a blender for a larger batch. Pour into saucepan, stir in ketchup, salt, pepper and basil for beef (or sage for turkey, or other herb of your choice). Stir-cook over medium heat until gravy thickens. (Mine didn't thicken but I had some lumps of flour or cornstarch.) Makes about 1 cup.
Source:
Choice Cooking, Canadian Diabetes Association 1986 Shared and tested with turkey drippings Oct 93.
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