Homemade Gravy

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homemade gravy

If you look at the list of ingredients of a typical commercial gravy, you’ll realize that most contain several ingredients that you would likely rather avoid, such as the flavor enhancers disodium inosinate and disodium guanylate:

Luckily, it’s very easy to make a delicious, wholesome homemade gravy. The following recipe is a slightly helathified version of Ina Garten’s recipe for homemade gravy. This is a chunky gravy that contains gently cooked, flavorful onions. You *could* strain it to make a smooth gravy, but after tasting its oniony deliciousness, I just couldn’t discard the onions. They are too flavorful!

Makes 6 servings

Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

Serving size: 1/4 cup
Makes 6 servings

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup beef broth, heated in microwave for 30 seconds
1 tablespoon brandy
1 tablespoon heavy cream

1. In a large sauté pan, heat the olive oil over medium heat, about 3 minutes. Add the onions and cook, stirring often, about 15 minutes, until the onions are very soft and golden brown.

2. Add the flour, salt and pepper, mixing in with a wooden spoon, then add the warm beef broth and the brandy, mixing with a wooden spoon to combine. Cook, uncovered, for 5 minutes, stirring often, until thickened. Off the heat, mix in the cream.

Nutrition per serving
Calories 72.6
Total Fat 5.5 g
Saturated Fat 1.2 g
Cholesterol 3.5 mg
Sodium 189.8 mg
Total Carbohydrate 3.7 g
Dietary Fiber 0.4 g
Sugars 0.0 g
Protein 1.2 g